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 20minutes
Cook Time 1hour
Total Time 1hour20minutes
For the braised beef:
1poundbeef chuckcut into 3/4-inch cubes
salt and pepperto season the beef
2cupswhite mushroomscut in half (about 16 mushrooms)
2tablespoonsall purpose flour
salt and pepper to taste
chopped fresh parsley for garnish (optional)
For the polenta:
1cupfinely ground cornmeal
2cupshalf and half cream or use milk
2 1/2cupsbeef stock(use chicken stock, if desired)
1/2cupfreshly grated parmesanoptional
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.