Classic Italian Comfort Braise

This tender beef braised in red wine and nestled into a creamy cheesy polenta is the kind of meal that makes the house smell incredible and the table feel like a celebration. Inspired by classic Italian Stracotto this dish brings depth warmth and a touch of elegance to even the simplest Sunday dinner. The meat falls apart with the touch of a fork and the velvety sauce soaks beautifully into every bite of Gorgonzola polenta.

The first time I made this my kitchen was cold and quiet but as the hours passed it filled with the scent of wine herbs and nostalgia. Now it is a dish that wraps my whole family in warmth and always draws them back to the table.

Ingredients

• Chuck roast: This cut has the perfect marbling for slow braising creating melt in your mouth tenderness
• Red wine: Choose a bold wine like Cabernet for richness it deepens flavor and tenderizes the meat
• Onion carrot and celery: The classic soffritto base adds sweet earthy aromatics and melts into the sauce
• Garlic: Essential for depth and warmth finely minced for full flavor infusion
• Tomato paste: Adds umami and balances the richness with a subtle tang
• Beef broth: Provides a savory backbone for the braising liquid
• Bay leaves and fresh thyme: These herbs lend a fragrant woodsy note that rounds out the sauce beautifully
• Butter and flour: Used at the end to enrich and thicken the sauce to a glossy finish
• Polenta: Choose coarse ground yellow cornmeal for the best creamy texture
• Milk and water: For a tender rich base without overwhelming the corn flavor
• Gorgonzola: Adds a punch of creamy tang to the polenta look for a crumbly wedge with blue streaks

Step-by-Step Instructions

Prepare the Soffritto:

Finely chop onion carrot and celery then cook them in olive oil over medium low heat for about ten minutes until soft and fragrant this is your flavor foundation

Sear the Meat:

Pat the chuck roast dry and season generously then sear it on all sides in a heavy Dutch oven until deeply browned this creates rich caramelized flavor

Deglaze with Wine:

Pour in the red wine scraping the bottom to release all the flavorful bits let it simmer for a few minutes to cook off alcohol

Add Tomatoes and Herbs:

Stir in tomato paste then add beef broth bay leaves and thyme nestle the meat back into the pot

Braise Low and Slow:

Cover and bake in a preheated oven at three hundred twenty five degrees for about three hours until the meat is fork tender and the sauce has thickened

Start the Polenta:

About an hour before the meat is ready combine polenta water milk and a bit of salt in a baking dish cover tightly and bake alongside the roast

Finish the Sauce:

Remove the roast and whisk butter and flour into the simmering sauce to thicken it then return meat to coat

Enrich the Polenta:

Stir in crumbled Gorgonzola and a splash of milk or butter until creamy and smooth

Serve Generously:

Plate the polenta first then spoon over the rich beef and sauce garnish with herbs and serve family style

Bookmark

I always look forward to stirring Gorgonzola into the polenta the way it melts into little streaks reminds me of painting with flavor. One Sunday my son declared it better than dessert and I knew it had become a tradition.

Storage Tips

Store leftovers in airtight containers in the fridge for up to four days. For freezing divide the meat and sauce into portions and freeze for up to two months. Reheat gently on the stove or in the oven with a splash of broth.

Ingredient Substitutions

No Gorgonzola no problem. Swap with Parmesan Gruyere or Asiago for a milder cheesy base. For a wine free version try a mix of pomegranate juice and beef broth with a touch of balsamic vinegar for balance.

Serving Suggestions

This dish shines when paired with a crisp green salad and crusty bread to soak up the sauce. Leftovers make a luxurious sandwich or pasta topping for an easy next day meal.

Cultural Context

Stracotto comes from the Italian tradition of slow cooked Sunday meals often shared around large family tables. The name means overcooked but in the best way resulting in deeply tender and flavorful meat.

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Frequently Asked Questions About Recipes

→ Can I prepare this dish in advance?

Absolutely. Make it up to two days ahead and reheat at 350°F until warmed through. Flavors deepen beautifully overnight.

→ Is it possible to use a different cheese for the polenta?

Yes. Substitute Gorgonzola with Parmesan, Romano, Asiago, Cheddar, or Gruyere to suit your taste.

→ Can I cook this without wine?

Yes. Replace wine with pomegranate or grape juice plus extra broth. Adjust acidity with a splash of vinegar if needed.

→ How can I adapt this for a slow cooker?

Use a slow cooker by cooking on high for 4–6 hours or low for 8–10 hours. Reduce liquid slightly for best results.

→ Does this dish freeze well?

Yes. Freeze the cooked meat and sauce for up to two months. Thaw overnight in the fridge and reheat gently.