Best Wine Braised Beef Over Polenta Recipes

ITALIAN STEW: WINE BRAISED BEEF OVER CREAMY POLENTA

Steps:

• Heat oil in heavy Dutch oven over high heat. Add only enough beef to cover the bottom of the pan without crowding. Brown on all sides, stirring occasionally, about 5 minutes. Transfer beef to bowl using slotted spoon. Repeat with remaining beef, in batches, until all the beef is browned and transferred to a bowl. Reduce heat to medium. Add onion and Italian parsley to Dutch oven and cook until onion is golden brown, stirring frequently, about 10 minutes. Stir in chopped garlic, bay leaves, cloves, cinnamon and allspice. Return beef to Dutch oven and stir to coat with onion and spice mixture. Add red wine and bring to boil, scraping up any browned bits. Simmer mixture 15 minutes. Add beef stock and simmer 10 minutes. Add tomatoes with their juices, breaking up tomatoes with back of spoon. Mix in olives and rosemary. Reduce heat to low, cover and cook until beef is tender, stirring occasionally, about 2 to 2 1/2 hours. Add bell peppers, cover and cook until just tender, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) POLENTA 9 c Water 1 1/2 tsp Salt 2 c Cornmeal Bring water and salt to boil in heavy large saucepan. Gradually whisk in cornmeal. Continue whisking until mixture boils and thickens, about 2 minutes. Reduce heat to low. Cook cornmeal until thick and thoroughly cooked, whisking occasionally, about 30 minutes. (Can be prepared up to 4 hours ahead. Transfer polenta to metal bowl. Cover tightly with aluminum foil. Set bowl over large saucepan of barely-simmering water. Stir occasionally.) To Serve: Bring beef to simmer, stirring occasionally. Spoon polenta into shallow soup bowls. Spoon beef over.

WINE BRAISED BEEF OVER CREAMY POLENTA

Steps:

• Beef: Heat oil in heavy Dutch oven over high heat.Season beef with salt and pepper. Add 1/3 of beef and brown on all sides, stirring occasionally, about 5 minutes. Transfer beef to bowl using slotted spoon. Repeat with remaining beef in 4 more batches. Reduce heat to medium. Add onion and Italian parsley to Dutch oven and cook until onion is golden brown, stirring frequently, about 10 minutes. Stir in chopped garlic, bay leaves, cloves, cinnamon and allspice. Return beef to Dutch oven and stir to coat with onion and spice mixture. Add red wine and bring to a boil, scraping up any browned bits. Simmer mixture 15 minutes. Add beef stock and simmer 10 minutes. Add tomatoes with their juices, breaking up tomatoes with back of spoon. Mix in olives and rosemary. Reduce heat to low, cover and cook until beef is tender, stirring occasionally, about 1 1/2 hours. Add bell peppers, cover and cook until just tender, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) * I like adding carrots to this also. Polenta Bring water and salt to boil in heavy large saucepan. Gradually whisk in cornmeal. Continue whisking until mixture boils and thickens, about 2 minutes. Reduce heat to low. Cook cornmeal until thick and thoroughly cooked, whisking occasionally, about 30 minutes. (polenta can be preparred up to 4 hours ahead. Transfer polenta to metal bowl. Cover tightly with aluminum foil. Set bowl over large saucepan of barely simmering water. Stir occasionally.) Spoon polenta into shallow soup bowls. spoon beef over.

WINE BRAISED BEEF OVER POLENTA

Steps:

• Heat oil in heavy Dutch oven over high heat. Brown the beef in batches and transfer to a bowl with a slotted spoon, about 5 minutes per batch. Reduce the heat to medium and add onion and Italian parsley and cook until onion is golden brown, about 10 minutes. Stir in chopped garlic, bay leaves, cloves, cinnamon, and allspice. Return beef to Dutch oven and stir to coat with onion and spice mixture. Add red wine and bring to boil scraping up browned bits. Simmer mixture 15 minutes. Add beef stock and simmer 10 minutes. Add tomatoes and break up with back of spoon. Mix in olives and rosemary. Reduce heat to low cover and cook until beef is tender, stirring occasionally, about 1 1/2 hours. Add bell pepper and cook until tender, about 15 minutes. Season to taste with salt and pepper and serve over polenta.

WINE-BRAISED BEEF OVER POLENTA

Steps:

• Heat oil in heavy Dutch oven over high heat. Add only enough beef to cover the bottom of the pan without crowding. Brown on all sides, stirring occasionally, about 5 minutes. Transfer beef to bowl using slotted spoon. Repeat with remaining beef, in batches, until all the beef is browned and transferred to a bowl. Reduce heat to medium. Add onion and Italian parsley to Dutch oven and cook until onion is golden brown, stirring frequently, about 10 minutes. Stir in chopped garlic, bay leaves, cloves, cinnamon and allspice. Return beef to Dutch oven and stir to coat with onion and spice mixture. Add red wine and bring to boil, scraping up any browned bits. Simmer mixture 15 minutes. Add beef stock and simmer 10 minutes. Add tomatoes with their juices, breaking up tomatoes with back of spoon. Mix in olives and rosemary. Reduce heat to low, cover and cook until beef is tender, stirring occasionally, about 2 to 2 1/2 hours. Add bell peppers, cover and cook until just tender, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) POLENTA 9 c Water 1 1/2 tsp Salt 2 c Cornmeal Bring water and salt to boil in heavy large saucepan. Gradually whisk in cornmeal. Continue whisking until mixture boils and thickens, about 2 minutes. Reduce heat to low. Cook cornmeal until thick and thoroughly cooked, whisking occasionally, about 30 minutes. (Can be prepared up to 4 hours ahead. Transfer polenta to metal bowl. Cover tightly with aluminum foil. Set bowl over large saucepan of barely-simmering water. Stir occasionally.) To Serve: Bring beef to simmer, stirring occasionally. Spoon polenta into shallow soup bowls. Spoon beef over.