Dutch Oven Braised Beef Ragu Over Polenta
Prep time
Cook time
Total time
Dutch Oven Braised Beef Ragu Over Polenta
Recipe type: Main Dish
Cuisine: American
Serves: 6
For the Beef:
  • 3 pounds Chuck Roast trimmed of fat and cubed into approximately 2 inch cubes
  • Salt and pepper to taste (about ¼ teaspoon each)
  • ½ teaspoon olive oil
  • ½ teaspoon vegetable oil
For the Seasonings and Sauce:
  • 1 ¼ cup finely diced yellow onion
  • 2 tablespoons tomato paste
  • 2 teaspoons minced garlic
  • 1 cup red Burgundy wine
  • 2 28 ounce cans tomato sauce (I my local store brand but use your favorite)
  • 2 bay leaves
  • 1 tablespoon Gravy Master
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 cup water
For the Polenta:
  • 3 cups water
  • 3 cups milk
  • 1 teaspoon salt
  • 2 cups Bob’s Red Mill Polenta (or your favorite brand)
  • 3 tablespoons butter
  • About ½ cup freshly grated parmesan cheese (optional – but so yummy)
  • Chopped basil or parsley (optional)
  1. Take the Chuck Roast cubes and salt and pepper them on all sides (about ¼ teaspoon each for all the meat). In a Dutch oven on stove top over medium heat add a ½ tablespoon olive oil and a ½ tablespoon of veggie oil (reduces heat point but still gives great olive oil flavor).
  2. Brown meat (about 2 to 3 minutes a side for a total of about 5 to 6 minutes) in batches (about 5 pieces a batch), set cooked meat on a plate to cool.
  3. Add 1¼ cup finely chopped yellow onion to the Dutch oven and cook until translucent, scraping the beef pits and oil up with a wooden spoon as you do (about 5 to 8 minutes).
  4. Add tomato paste, minced garlic, Burgundy wine to the Dutch oven and mix well, scrapping any last of the bits. Cook until tomato paste is brick red (about 2 to 3 minutes), add cans of tomato sauce and stir. Add cooked beef to Dutch oven with bay leaves, Gravy Master, garlic and onion powder. Stir until all ingredients are incorporated. Take a sheet of foil and cover the top of the Dutch oven to make a seal, then put lid on top (this will help keep the moister in).
  5. Place Dutch oven in 350 degree oven covered for 4.5 hours, about half way through cooking remove Dutch oven from oven (be ultra careful - the Dutch oven will be EXTREMELY hot and you can get easily burned) and skim any fat from the top, give the sauce a stir so the meat doesn't stick to the bottom of the pot and place back in the oven.
  6. While the beef and sauce are cooking prepare the polenta in a sauce pan on the stove top by bringing the water, milk and salt to a boil.
  7. Gradually stir in polenta, stirring frequently. Reduce heat to a simmer, stir occasionally so that polenta does not stick for about 5 to 8 minutes. Remove from heat and add in butter, cover and set aside.
  8. Once beef has cooked for about 4.5 hours remove from oven and stir, remove bay leaves, on a plate or in a bowl add polenta and top with beef and sauce, grate parmesan cheese on top, add a little basil or parsley for a pop of color and serve. Enjoy!
Recipe by Mamma Rocks the Kitchen at https://www.mammarocksthekitchen.com/dutch-oven-braised-beef-ragu-polenta/