Wine Braised Beef Over Creamy Polenta Recipe

Name: Wine Braised Beef Over Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Beef; 3 tablespoons olive oil (preferably extra-virgin); Salt and Pepper; 7 pounds beef chuck roast, trimmed, boned, cut into 1-inch cubes; 1 large onion, minced; 1/4 cup chopped, fresh Italian prasley; 3 garlic cloves, chopped; 2 bay leaves; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1 cup dry red wine; 2 1/4 cups beef stock or canned broth; 2 16-ounce can plum tomatoes; 1/2 cup pitted Nicoise olives; 4 teaspoons chopped fresh rosemary or 2 teaspoons dried, crumbled; 2 red bell peppers, cut into 1/4-inch wide strips; Polenta; 9 cups water; 1 1/2 teaspoons salt; 2 cups cornmeal

Servings: persons

Beef
3 tablespoons olive oil (preferably extra-virgin)
Salt and Pepper
7 pounds beef chuck roast, trimmed, boned, cut into 1-inch cubes
1 large onion, minced
1/4 cup chopped, fresh Italian prasley
3 garlic cloves, chopped
2 bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup dry red wine
2 1/4 cups beef stock or canned broth
2 16-ounce can plum tomatoes
1/2 cup pitted Nicoise olives
4 teaspoons chopped fresh rosemary or 2 teaspoons dried, crumbled
2 red bell peppers, cut into 1/4-inch wide strips
Polenta
9 cups water
1 1/2 teaspoons salt
2 cups cornmeal

1
Beef:
2
Heat oil in heavy Dutch oven over high heat.Season beef with salt and pepper. Add 1/3 of beef and brown on all sides, stirring occasionally, about 5 minutes. Transfer beef to bowl using slotted spoon. Repeat with remaining beef in 4 more batches. Reduce heat to medium. Add onion and Italian parsley to Dutch oven and cook until onion is golden brown, stirring frequently, about 10 minutes. Stir in chopped garlic, bay leaves, cloves, cinnamon and allspice.
3
Return beef to Dutch oven and stir to coat with onion and spice mixture. Add red wine and bring to a boil, scraping up any browned bits. Simmer mixture 15 minutes. Add beef stock and simmer 10 minutes. Add tomatoes with their juices, breaking up tomatoes with back of spoon. Mix in olives and rosemary. Reduce heat to low, cover and cook until beef is tender, stirring occasionally, about 1 1/2 hours. Add bell peppers, cover and cook until just tender, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
4
* I like adding carrots to this also.
5
Polenta
6
Bring water and salt to boil in heavy large saucepan. Gradually whisk in cornmeal. Continue whisking until mixture boils and thickens, about 2 minutes. Reduce heat to low. Cook cornmeal until thick and thoroughly cooked, whisking occasionally, about 30 minutes. (polenta can be preparred up to 4 hours ahead. Transfer polenta to metal bowl. Cover tightly with aluminum foil. Set bowl over large saucepan of barely simmering water. Stir occasionally.)
7
Spoon polenta into shallow soup bowls. spoon beef over.

2349

kcal

Calories

148

Fat

Carbs

217

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: Beef, 3 tablespoons olive oil (preferably extra-virgin), Salt and Pepper, 7 pounds beef chuck roast, trimmed, boned, cut into 1-inch cubes, and more.

Yes, Wine Braised Beef Over Creamy Polenta falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Wine Braised Beef Over Creamy Polenta

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