Go Back
+ servings
Print Pin
5 from 5 votes

Braised Beef and Mushrooms with Polenta

This Braised Beef and Mushrooms with Polenta is easy-to-make savoury comfort food! Creamy polenta tender braised beef and fresh mushrooms.
Course Main Course, Main Dish
Cuisine American, Beef, Comfort Food, North American
Keyword Braised Beef and Mushrooms, Braised Beef Stew, Creamy Polenta
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 768kcal
Author Chrissie


For the braised beef:

  • 2 tablespoons olive oil
  • 1 pound beef chuck cut into 3/4-inch cubes
  • salt and pepper to season the beef
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 2 cups white mushrooms cut in half (about 16 mushrooms)
  • 2 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • 3/4 cup red wine
  • 2 cups beef stock
  • salt and pepper to taste
  • chopped fresh parsley for garnish (optional)

For the polenta:

  • 1 cup finely ground cornmeal
  • 2 cups half and half cream or use milk
  • 2 1/2 cups beef stock (use chicken stock, if desired)
  • 1 1/2 teaspoon salt
  • 1/2 cup freshly grated parmesan optional


  • Heat a large heavy bottomed pot (I like using my enamelled cast iron pot for recipes like this) over medium-high heat and add the olive oil.
  • Season the cubes of beef chuck with salt and pepper and brown them on all sides in the pot. You may have to do this in 2 batches to avoid overcrowding the pan. Don't worry about cooking the beef all the way through at this stage - just brown the outside.
  • Remove the browned beef to a plate and add the onions, garlic, carrots and celery to the pot. Let the vegetables cook just until they've begun to soften.
  • Add the mushrooms and cook for a few minutes more, stirring often.
  • Add the beef back into the pot and sprinkle the flour over the beef, stirring everything together well until the flour disappears.
  • Add the tomato paste and the red wine, stirring well until the wine begins to reduce.
  • Stir in the beef stock and cover the pot, reducing the heat to low.
  • Let cook on low for about one to two hours, stirring every 20 minutes or so (stir every 10-15 minutes for the first half hour).

For the polenta:

  • Just before you're ready to serve, add the cornmeal, cream or milk, stock and salt to a large saucepan over medium high heat.
  • Stir the mixture together with a whisk as it heats up and comes to a boil.
  • Once it reaches a boil and thickens, remove it from the heat and add the parmesan (optional), stirring it in just until melted.
  • Serve the polenta in bowls (just under 1 cup of cooked polenta per serving) and top it with the braised beef and some freshly chopped parsley (optional).


The serving size for this recipe is just under one cup of polenta with just under one cup of the braised beef.


Serving: 1cup | Calories: 768kcal | Carbohydrates: 53g | Protein: 43g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 134mg | Sodium: 1847mg | Potassium: 1681mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5858IU | Vitamin C: 10mg | Calcium: 344mg | Iron: 6mg