This dish is everything I want for fall, warm, hearty, and filled with rich flavors. The beef is braised in a tomato and red wine sauce until its tender, then served on top of rich and creamy polenta. Polenta is easy to make and a nice change from potatoes or noodles that are usually served with beef.
Ingredients -
3lbs beef chuck roast
3 carrots - chopped
1 medium onion - diced
3 T olive oil
1 - 28oz can stewed tomatoes - I like using the chefs cut tomatoes if you can find them
2 T tomato paste
1/2 cup red wine
2 T chopped fresh rosemary
1 T chopped fresh sage
4 sprigs fresh thyme
1/2 cup water
1 tsp beef bouillon
Kosher salt
Pepper
Preheat oven to 325 degrees. Heat olive oil in a large dutch oven. Season the roast with salt and pepper and add to pot, sear on all sides until brown. Remove the roast from the pot and set aside. Add the onions to the pot and sauté until starting to brown, add carrots and cook for a few minutes longer. Next add tomato paste, rosemary, and sage. Cook the tomato paste with the vegetables for 2 minutes stirring frequently. Add the wine to deglaze the pan and scrape up any browned bits off the bottom. Stir in stewed tomatoes, thyme, beef bouillon, and water, mix until well combined and bouillon is dissolved. Return the roast to the pan with any juices that may have collected. Nestle it into the sauce so it is at least partially covered. Cover with the lid and braise in the oven for about 3 hours or until the meat is tender and shreds apart easily with a fork.
Creamy Polenta -
3 cups chicken broth
2 cups water
1/2 tsp kosher salt
2 T butter
1 cup polenta - Bob's Red Mill is one that I like
1/2 cup half and half
3 oz sharp white cheddar - shredded
In a medium sauce pan bring chicken broth, water, salt, and butter to a boil. Whisk in polenta stirring constantly until it starts to thicken. Reduce heat to low, cover, and cook until polenta stirring frequently until it is thick and softened. About 25 minutes. If it gets too thick and dry add another half cup water as needed. Stir in half and half and cheese, cook for another 5 minutes until cheese is melted. Adjust salt if necessary.
Serves 6
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