Red Wine Braised Beef with Creamy Polenta

Fork-tender beef stewed in a rich red wine sauce with aromatic vegetables, served over smooth, creamy polenta and accompanied by roasted carrots.

• Prep: 20 min
• Cook: 1 hr 40 min
• Total: 2 hr
• Servings: 2
• Cuisine: French
• Difficulty: Medium
• Cost: $10.29/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Ingredients

• 2 tablespoon olive oil
• 1 pound beef chuck roast (boneless, cut into 1 1/2-inch cubes)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 yellow onion (medium, chopped)
• 5 carrots (peeled and chopped and cut into 1-inch pieces)
• 2 clove garlic (minced)
• 0.5 cup dry red wine
• 1.5 cup beef broth
• 1 can diced tomatoes (undrained)
• 1 bay leaf
• 1 tablespoon fresh thyme leaves
• 0.5 cup instant polenta
• 2 cup water or milk
• 0.25 cup Parmesan cheese (grated)

Instructions

1. Preheat oven to 325°F (160°C). Season beef cubes with 3/4 teaspoon salt and 3/8 teaspoon black pepper. For even browning, sear the beef in small batches if needed.
2. Heat 1 tablespoon of olive oil in a Dutch oven or large oven-safe pot over medium-high heat. Add beef and sear on all sides until well browned. Remove beef and set aside.
3. Add chopped yellow onion and 2 chopped carrots to the pot, cooking for 5-7 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
4. Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2 minutes to reduce slightly. Stir in beef broth, diced tomatoes, bay leaf, and fresh thyme leaves. Bring the liquid to a gentle boil, then return the seared beef to the pot.
5. Cover the Dutch oven and transfer to the preheated oven. Braise for 1 hour. While the beef braises, toss 3 carrots (cut into 1-inch pieces) with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread on a baking sheet.
6. After 1 hour of braising, add the seasoned carrots to the Dutch oven, stir gently, and return to the oven for another 40-50 minutes, or until the beef is very tender and easily shreddable. Ensure the carrots are fully cooked and tender.
7. About 10 minutes before the beef is done, prepare the creamy polenta: bring 2 cups of water or milk and a pinch of salt to a boil in a medium saucepan. Slowly whisk in instant polenta. Reduce heat to low and cook, stirring frequently, until thickened, about 3-5 minutes. Stir in Parmesan cheese until melted and smooth.
8. Remove the bay leaf from the braised beef. Taste and adjust seasoning if necessary. Serve the red wine braised beef over creamy polenta, with roasted carrots on the side.

Notes

For best flavor, choose a red wine that you would enjoy drinking. Leftovers taste even better the next day as the flavors meld.

Nutrition (per serving)

• Calories: 1032
• Protein: 69 g
• Carbohydrates: 74.5 g
• Fat: 46.5 g
• Fiber: 11.1 g
• Sodium: 2170 mg
• Saturated Fat: 19.3 g
• Sugar: 30.1 g
• Cholesterol: 183 mg