Some meals are worth the wait, and this Braised Beef with Creamy Polenta & Root Vegetables is a perfect example. It’s the kind of dinner that fills your home with a wonderful aroma and rewards you with a deeply flavorful, tender, fall-apart-perfect beef. This dish is the ultimate slow-cooked comfort dinner, featuring a rich, savory beef that’s braised until it’s spoon-tender, served alongside creamy, cheesy polenta and rustic root vegetables. It’s a meal that feels both rustic and elegant, and it’s perfect for a cozy Sunday dinner or a special occasion.
Why I Love This Recipe
I’m a firm believer in the magic of slow-cooking. Taking the time to properly braise beef transforms a humble cut into something truly extraordinary. What I love most about this recipe is the incredible depth of flavor. The initial searing of the beef creates a rich, brown crust that forms the flavor base of the entire dish. The addition of red wine and beef broth builds on that foundation, creating a savory, herby sauce that infuses every piece of beef and vegetable. The creamy polenta is the perfect canvas for all that flavor—it’s a silky, cheesy base that soaks up every bit of the delicious sauce. It’s a meal that feels like a labor of love but is surprisingly straightforward.
Ingredients
(Serves 3-4)
For the Braised Beef & Veggies:
- 500g beef chuck roast (or similar cut), cut into large chunks
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, chopped into large chunks
- 2-3 baby potatoes, halved (optional)
- 2 cups beef broth
- 1 cup red wine (optional, for depth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- Fresh parsley for garnish
For the Creamy Polenta:
- 1 cup polenta (cornmeal)
- 4 cups water or chicken/vegetable broth
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Swaps and Notes
- Beef: Beef chuck roast is a great, affordable cut for braising. You can also use a similar cut like beef brisket or short ribs.
- Red Wine: A dry red wine like a Cabernet Sauvignon or Merlot adds a beautiful depth of flavor. If you prefer to cook without alcohol, you can simply use extra beef broth.
- Root Vegetables: Carrots and potatoes are fantastic here. You could also add parsnips or celery for more flavor.
- Polenta: Polenta, or coarse cornmeal, is what gives you that creamy base. Quick-cooking polenta will work, but you’ll get a better texture with a medium-grind polenta.
Step-by-Step Instructions
- Sear the Beef: Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Pat the beef chunks dry and season them generously with salt and pepper. Sear the beef on all sides until it has a deep brown crust. This step is crucial for building flavor. Remove the beef from the pot and set it aside.
- Build the Flavor Base: In the same pot, add the chopped onion and cook until it’s soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste, chopped carrots, and potatoes (if using), cooking for another minute.
- Slow Braise: Pour in the beef broth and red wine (if using), scraping up any brown bits from the bottom of the pot. Return the seared beef to the pot, add the dried thyme and rosemary. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 2-3 hours. The beef is ready when it is incredibly tender and can be easily shredded with a fork.
- Cook the Polenta: About 30 minutes before the beef is done, make the polenta. In a separate pot, bring the water or broth to a boil. Slowly whisk in the polenta, and then reduce the heat to a simmer. Cook, stirring frequently, for 20-25 minutes, or until the polenta is thick and creamy. Remove from the heat and stir in the butter, grated Parmesan cheese, and season with salt and pepper.
- Assemble the Bowl: Spoon a generous serving of the creamy polenta into a dish. Top it with the tender, shredded braised beef and root vegetables, and a spoonful of the delicious braising sauce. Garnish with fresh parsley for a final touch.
Tips for Success
- Sear for Flavor: Don’t skip the searing step. The deep brown crust on the beef is where the best flavor comes from.
- Low and Slow: Braising is all about cooking low and slow. The low heat and long cooking time are what make the beef so tender.
- Stir the Polenta: Stirring the polenta frequently prevents lumps and ensures a smooth, creamy texture.
Serving Suggestions and Pairings
This braised beef is a complete meal on its own, with the protein, vegetables, and a delicious starch. For a beverage, a bold red wine like the one used in the recipe would be a perfect complement.
Nutritional Information (per serving)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 700 kcal
- Protein: Approx. 45g
- Fat: Approx. 40g
- Carbohydrates: Approx. 40g
Storage and Leftover Tips
Braised beef is one of those dishes that tastes even better the next day! You can store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium-low heat. The polenta can be stored separately and reheated with a little extra milk or broth to bring back its creaminess.
More Recipes You Will Love
If you love a good, hearty meal, you’ll love these other recipes from my kitchen:
- For another simple, comforting dinner, my Easy Turkey Wings are a fantastic choice.
- For a cozy, hearty bowl of southern comfort, you have to try my Cajun Chicken and Sausage Gumbo.
- If you love a good casserole, my Mexican Chicken and Rice Casserole is a lifesaver.
- For a quick and easy dinner shortcut, this Dorito Casserole is always a hit.
- And for a classic you can’t go wrong with, my Classic Spaghetti Recipe with Homemade Sauce is a winner.
Final Thoughts
This Braised Beef with Creamy Polenta & Root Vegetables is the perfect way to create a warm, comforting, and unforgettable meal. It’s a recipe that’s as rewarding to make as it is to eat.
I hope you give this recipe a try and enjoy every delicious bite! Let me know in the comments below if you added any extra vegetables! Happy cooking!
Easy and Hearty Braised Beef: A Perfect Comfort Meal
Ingredients
- 1 cup red wine (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 cup grated Parmesan cheese
- 1 cup polenta (cornmeal)
- Salt and pepper to taste
- 2 carrots, chopped
- 2 parsnips, chopped
Instructions
- Preheat your oven to 325°F (163°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear on all sides until browned. Remove the beef and set aside.
- In the same pot, add chopped onion and garlic; sauté until fragrant.
- Return the beef to the pot, then add red wine (if using), thyme, rosemary, beef broth, carrots, and parsnips.
- Bring to a simmer, cover, and transfer to the oven. Braise for about 3 hours or until the beef is tender.
- While the beef is braising, prepare the polenta. In a saucepan, bring 4 cups of water to boil; slowly whisk in the polenta. Stir until thickened, then stir in the grated Parmesan cheese. Season with salt and pepper.
- Once the beef is done, remove it from the oven and let it rest for a few minutes before slicing.
- Serve the sliced beef over creamy polenta with root vegetables and some of the braising liquid spooned over the top.
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