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Slow-Braised Beef Ragu with Creamy Parmesan Polenta hero shot

Slow-Braised Beef Ragu with Creamy Parmesan Polenta

Beef chuck braises in red wine and tomatoes until fork-tender, then gets shredded into a thick ragu and served over buttery parmesan polenta.
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Prep Time 25 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Notes

Ingredients
  

For the Ragu
  • 2 tbsp Olive oil
  • 1.1 kg Beef chuck roast, cut into 2-inch chunks / 2.5 lb
  • 1 1/2 tsp Salt plus more to taste
  • 1 tsp Black pepper
  • 1 Yellow onion, diced medium
  • 2 Carrots, diced medium

Notes

  • Sear beef in batches so the pot isn't crowded and beef actually browns
  • Check beef with two forks at 2.5 hours before extending braise time
  • Instant-read thermometer should read about 200°F / 93°C when beef is ready to shred
  • Stir polenta often near the end to prevent scorching on the pot bottom
  • Skim excess fat off the sauce surface before shredding the beef back in