Classic Italian Comfort Braise (Printable Recipe)
Tender wine-braised beef paired with creamy baked Gorgonzola polenta. A comforting dish for family or guests.
# Ingredients You'll Need:
→ Beef Braise
01 -
3 pounds boneless chuck roast, trimmed
02 -
2 tablespoons olive oil
03 -
1 large onion, finely chopped
04 -
2 celery stalks, finely chopped
05 -
2 carrots, finely chopped
06 -
4 garlic cloves, minced
07 -
2 tablespoons tomato paste
08 -
1 cup dry red wine (such as Cabernet or Chianti)
09 -
1 can (28 ounces) crushed tomatoes
10 -
2 sprigs fresh rosemary
11 -
3 sprigs fresh thyme
12 -
2 bay leaves
13 -
Salt and freshly ground black pepper, to taste
14 -
1 tablespoon butter
15 -
1 tablespoon all-purpose flour
→ Baked Gorgonzola Polenta
16 -
1 cup coarse cornmeal (polenta)
17 -
4 cups water
18 -
1 teaspoon salt
19 -
3 tablespoons unsalted butter
20 -
4 ounces Gorgonzola cheese, crumbled
# Steps to Follow:
01 -
Heat olive oil in a large Dutch oven over medium heat. Add onion, celery, and carrots. Cook until softened and aromatic, about 10 minutes. Stir in garlic and tomato paste; cook 2 minutes.
02 -
Season chuck roast generously with salt and pepper. Sear on all sides until browned, about 10 minutes total. Transfer to a plate.
03 -
Pour in red wine to deglaze, scraping up browned bits. Simmer 5 minutes. Add crushed tomatoes, rosemary, thyme, bay leaves. Return beef to pot.
04 -
Cover and braise in a 325°F oven for 3 to 3.5 hours, turning once halfway, until meat is fork-tender.
05 -
Transfer beef to a plate. Strain herbs. Simmer sauce. Whisk butter and flour in a small pan, then stir into sauce until thickened and glossy.
06 -
Combine water, polenta, and salt in a greased baking dish. Bake at 350°F for 45 minutes, stirring once. Stir in butter and Gorgonzola until melted.
07 -
Slice or shred beef. Serve over polenta with sauce spooned on top. Garnish with fresh herbs if desired.
# Extra Tips:
01 -
Chuck roast delivers rich flavor and tenderness after long braising.
02 -
Baked polenta eliminates the need for constant stirring.
03 -
Sauce improves when made a day ahead and reheated gently.