Creamy Polenta with Braised Beef (Printable)
Slow-cooked beef ragu over creamy, buttery polenta creates a perfect Italian comfort meal.
# What's Needed:
→ Braised Beef Ragu
01 - 2 tablespoons olive oil
02 - 2 pounds beef chuck, cut into 2-inch cubes
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
05 - 1 large onion, finely chopped
06 - 2 medium carrots, diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced
09 - 2 tablespoons tomato paste
10 - 1 cup dry red wine
11 - 1 can (28 ounces) crushed tomatoes
12 - 2 sprigs fresh thyme
13 - 1 bay leaf
14 - 1 cup beef stock
→ Creamy Polenta
15 - 4 cups water
16 - 1 cup polenta (coarse cornmeal)
17 - 1 cup whole milk
18 - 3 tablespoons unsalted butter
19 - 1/2 cup grated Parmigiano-Reggiano cheese
20 - Salt, to taste
→ For Serving
21 - Additional grated Parmigiano-Reggiano cheese
22 - Fresh parsley, chopped (optional)
# How to Make It:
01 - Preheat oven to 325°F. Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper. Brown beef in batches until all sides are golden, then transfer to a plate.
02 - Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook for 6 to 8 minutes, stirring occasionally, until softened. Add garlic and tomato paste; cook for 1 minute until fragrant.
03 - Pour in red wine, scraping the bottom to release browned bits. Let simmer for 2 to 3 minutes to reduce slightly.
04 - Add crushed tomatoes, thyme sprigs, bay leaf, and beef stock to the pot. Return browned beef along with any accumulated juices. Stir to combine, bring to a simmer, cover, and transfer to the oven. Braise for 2 to 2.5 hours until beef is fork-tender.
05 - Remove thyme sprigs and bay leaf. Shred beef with two forks, mixing it back into the sauce. Maintain on low heat to keep warm.
06 - Bring water and a pinch of salt to a boil in a large saucepan. Gradually whisk in polenta. Reduce heat to low and cook, whisking frequently, for 25 to 30 minutes until thick and creamy.
07 - Stir in whole milk, unsalted butter, and grated Parmigiano-Reggiano cheese. Season with salt to taste.
08 - Spoon creamy polenta into bowls. Top generously with braised beef ragu. Garnish with additional grated cheese and chopped fresh parsley if desired.
# Tips for Success:
01 -
- The ragu tastes even better the next day, so you can braise the beef ahead and just reheat everything together.
- One pot does most of the heavy lifting once you brown the meat, letting the oven do the work while you relax.
- Polenta feels fancy but it's genuinely forgiving once you understand the basic rhythm of stirring and patience.
02 -
- Polenta demands constant attention during cooking—leave it unattended and you'll get a scorched, seized mess that can't be rescued.
- The ragu becomes noticeably more flavorful after sitting overnight, so make it a day ahead if your schedule allows.
- Don't skip browning the beef properly; that crust is where half the flavor lives.
03 -
- Save some ragu separately if you like—it's delicious stirred into eggs the next morning or layered in lasagna.
- If your polenta seems too thick as it sits, thin it slightly with warm milk when reheating, which restores the creamy texture without dumbing down the flavor.