Beef Ragù With Grilled Polenta Recipe

Name: Beef Ragù With Grilled Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz polenta; 1/3 cup finely grated Parmesan cheese; 1 None large egg yolk; 2 1/4 lb beef chuck steak, trimmed, cut into 1 inch pieces; 2 tbsp flour; 1 tbsp olive oil; 1 1/2 tbsp butter; 1 None large Spanish onion, coarsely chopped; 2 cloves garlic, minced; 4 oz bacon, coarsely chopped; 7 oz button mushrooms, stems trimmed, halved; 1 cup dry red wine; 1 cup beef stock; 1/3 cup tomato paste; 1 tbsp Dijon mustard; 1 tbsp finely chopped fresh thyme leaves

Servings: persons

6 oz polenta
1/3 cup finely grated Parmesan cheese
1 None large egg yolk
2 1/4 lb beef chuck steak, trimmed, cut into 1 inch pieces
2 tbsp flour
1 tbsp olive oil
1 1/2 tbsp butter
1 None large Spanish onion, coarsely chopped
2 cloves garlic, minced
4 oz bacon, coarsely chopped
7 oz button mushrooms, stems trimmed, halved
1 cup dry red wine
1 cup beef stock
1/3 cup tomato paste
1 tbsp Dijon mustard
1 tbsp finely chopped fresh thyme leaves

1
Bring 4 cups water and 1 tsp salt to a boil. Gradually add polenta, stirring constantly. Reduce heat and simmer, stirring constantly, for 20 mins, or until polenta thickens. Stir in cheese and egg yolk. Transfer to an oiled 7 inch square cake pan. Press down firmly into pan. When cool, cover and chill for 2 hours, or until firm.
2
Meanwhile, toss beef in flour, shaking off excess. Heat oil in a large saucepan over high heat. Working in batches, cook beef until browned all over. Remove from pan.
3
Add butter to pan and reduce heat to medium. Cook onion, garlic, bacon and mushrooms, stirring, until onion softens. Return beef and any juices to pan. Add wine, stock, tomato paste, mustard and thyme. Bring to a boil then reduce heat and simmer, covered, for about 1 hour 15 mins, or until beef is tender, stirring occasionally.
4
Turn polenta out onto a cutting board and trim edges. Cut into 8 triangles. Cook on a heated oiled grill pan (or frying pan) over medium-high heat until browned on both sides.
5
Serve ragu over polenta.

1051

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 oz polenta, 1/3 cup finely grated Parmesan cheese, 1 None large egg yolk, 2 1/4 lb beef chuck steak, trimmed, cut into 1 inch pieces, and more.

Yes, Beef Ragù With Grilled Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Ragù With Grilled Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions