Stewed Beef With Creamy Polenta Recipe

Name: Stewed Beef With Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 14 lbs boneless beef chuck roast, trimmed (about 2 inches thick); ½ cup matchstick-size strips pancetta or ½ cup bacon; 1 (750 ml) bottle dry red wine; 2 tablespoons olive oil; 1 large onion, chopped; 2 carrots, peeled, cut into 1/2-inch-thick rounds; 2 celery ribs, cut into 1/2-inch-thick pieces; 2 bay leaves; 1 tablespoon whole juniper berries; 12 ounce dried porcini mushrooms, rinsed to remove grit; 1 teaspoon whole black peppercorn; 2 whole cloves; 8 cups water; 2 teaspoons salt; 2 cups polenta (coarse cornmeal)

Servings: persons

3 14 lbs boneless beef chuck roast, trimmed (about 2 inches thick)
½ cup matchstick-size strips pancetta or ½ cup bacon
1 (750 ml) bottle dry red wine
2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled, cut into 1/2-inch-thick rounds
2 celery ribs, cut into 1/2-inch-thick pieces
2 bay leaves
1 tablespoon whole juniper berries
12 ounce dried porcini mushrooms, rinsed to remove grit
1 teaspoon whole black peppercorn
2 whole cloves
8 cups water
2 teaspoons salt
2 cups polenta (coarse cornmeal)

1
Make polenta: Combine 8 cups water and salt in heavy larger saucepan.
2
Bring to a boil.
3
Gradually add cornmeal, whisking until smooth.
4
reduce heat to low.
5
Cover and cook until polenta is thick and creamy, stirring frequently, about 30 minutes.
6
Using small sharp knife, cut 1-inch-deep slits all over beef.
7
Fill each slit with pancetta strip.
8
Place beef in large bowl; pour wine over.
9
Cover; chill overnight.
10
Drain wine from beef, reserving wine.
11
Pat beef dry with paper towels.
12
Heat 2 tablespoons oil in heavy large pot over high heat.
13
Add beef and cook until brown on both sides, about 10 minutes total.
14
Add reserved wine, onion and next 7 ingredients.
15
Bring to a boil.
16
Reduce heat to medium-low.
17
Cover and cook until beef is very tender, turning beef occasionally, about 2 hours and 45 minutes.
18
Using tongs, transfer beef to platter.
19
Tent beef with foil to keep warm.
20
Discard bay leaves from wine mixture in pot.
21
Working in batches, coarsely puree wine mixture in blender.
22
Return to pot and bring to a simmer.
23
Season sauce to taste with salt and pepper.
24
Spoon polenta into large bowl.
25
Cut beef into 1/2-inch-thick slices.
26
Spoon sauce over beef.

474

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 14 lbs boneless beef chuck roast, trimmed (about 2 inches thick), ½ cup matchstick-size strips pancetta or ½ cup bacon, 1 (750 ml) bottle dry red wine, 2 tablespoons olive oil, and more.

Yes, Stewed Beef With Creamy Polenta falls under the Soups & Stews 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!

Stewed Beef With Creamy Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions