Ingredients:
- Approximately 2 pounds (about 900 grams) of beef (such as “chuck”)
- 1 cup (about 240 ml) red wine
- 2 cups (about 480 ml) low-sodium beef broth
- Several sprigs of rosemary and 2 bay leaves
- 1 large onion
- 2 stalks of celery
- About 1.5 cups (about 225 grams) of chopped carrots
- About 10 ounces (about 280 grams) of Baby Bella mushrooms
- Salt and pepper
Instructions:
- Preheat the oven to 325°F (about 160°C).
- In a large pot or Dutch oven, heat some olive oil over medium heat. Add chopped carrots, onion, and celery. Cook for about 5-10 minutes until they soften slightly.
- Add chopped mushrooms to the pot with the vegetables. Cook for a few more minutes until the mushrooms begin to release their moisture.
- Meanwhile, season the beef with salt and pepper.
- In a large skillet, heat some olive oil over medium heat. Brown the beef on all sides.
- Pour red wine into the skillet with the beef to deglaze, scraping up the browned bits from the bottom to release flavors.
- Pour beef broth into the skillet with the beef and wine. Bring to a boil for about 5 minutes.
- Transfer the mixture of beef, liquid, and vegetables to an ovenproof dish. Add rosemary and bay leaves.
- Cover the dish and place it in the oven for about 2.5 hours until the beef is tender. Remove the cover after about 1.5 hours to reduce the liquid and brown the beef on top.
- While the beef cooks, prepare polenta by boiling 7.5 cups of water for 1.5 cups of polenta. Reduce heat and simmer, stirring occasionally until the polenta thickens.
- Season the polenta with salt, butter, and Parmesan cheese to taste.
- To thicken the beef sauce, remove the dish from the oven, then in a saucepan, mix 1 tablespoon of cornstarch with 1 ounce of water. Pour this mixture into the saucepan with the sauce and boil until thickened.
- Serve the braised beef over polenta, accompanied by the reduced sauce.
Tips:
- You can also serve this dish with pasta or crusty bread.
- For optimal results, ensure each layer of ingredients is well seasoned.
- Check the tenderness of the beef before serving; it should easily shred with a fork.
