Slow-Braised Rosemary Beef

Tender beef chuck simmered in a rich tomato and red wine sauce, infused with aromatic rosemary and garlic, served over creamy polenta with crisp-tender green beans.

• Prep: 15 min
• Cook: 4 hr
• Total: 4 hr 15 min
• Servings: 5
• Cuisine: Italian
• Difficulty: Medium
• Cost: $8.00/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein

Tags

• slow cooker
• comfort food
• savory
• rich
• classic

Ingredients

• 2 pound beef chuck (cut into 1.5-inch cubes)
• 1 tablespoon olive oil
• 1 yellow onion (diced)
• 2 carrots (peeled and diced)
• 2 celery stalks (diced)
• 4 clove garlic (minced)
• 1 can crushed tomatoes
• 1 cup dry red wine
• 2 cup beef broth
• 2 fresh rosemaries
• 2 bay leaves
• 1.5 teaspoon kosher salt
• 0.75 teaspoon black pepper
• 1.5 cup quick-cooking polenta
• 4 cup water (for polenta)
• 1 tablespoon butter
• 1 pound green beans (trimmed)
• 2 tablespoon grated Parmesan cheese

Instructions

1. Season the beef chuck cubes with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the beef in batches until seared on all sides, about 3-4 minutes per side. Transfer browned beef to a 6-quart slow cooker.
3. Add the diced yellow onion, carrots, and celery to the skillet. Cook for 5-7 minutes, scraping up any browned bits from the bottom, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
4. Pour the dry red wine into the skillet, scraping up any remaining bits. Let it simmer for 2 minutes to reduce slightly. Transfer the vegetable mixture and wine to the slow cooker.
5. Add the crushed tomatoes, beef broth, fresh rosemary sprigs, and bay leaves to the slow cooker. Stir well. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender.
6. About 30 minutes before serving, prepare the polenta: bring 4 cups of water (or milk) to a boil in a medium saucepan. Slowly whisk in the quick-cooking polenta, reducing heat to low. Cook, stirring frequently, for 5-7 minutes until thickened. Stir in the butter and season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
7. Steam or blanch the green beans until crisp-tender, about 3-5 minutes.
8. Remove the rosemary sprigs and bay leaves from the beef ragu. Serve the slow-braised beef over the creamy polenta, with the green beans on the side. Garnish with optional grated Parmesan cheese.

Notes

Leftovers reheat well and can be stored in the refrigerator for up to 3 days. If the ragu is too thin, you can simmer it on the stovetop for a few minutes with the lid off to reduce it.

Nutrition (per serving)

• Calories: 610
• Protein: 51.5 g
• Carbohydrates: 44.2 g
• Fat: 24.5 g
• Fiber: 7.3 g
• Sodium: 890 mg
• Saturated Fat: 9.5 g
• Sugar: 7.1 g
• Cholesterol: 130 mg