Tuscan Oven-Braised Beef in Red Wine with Polenta
This Tuscan Oven-Braised Beef in Red Wine with Polenta is one of those dishes that fills the whole house with a rich, cozy aroma while it slowly cooks in the oven. The beef turns meltingly tender, the sauce becomes deep and velvety from the red wine, and the creamy polenta underneath soaks up every bit of that flavor.
I love making this in the colder months or when we have friends over for dinner. It's low-effort but feels impressive, and it's the sort of dish that invites you to sit and chat at the table.
The red wine adds that classic Tuscan depth, and when you pair it with something simple like my Rosemary and Sea Salt Focaccia, you've got a complete meal worthy of a Sunday gathering.
Quick Look
- Prep time: 15-20 mins
- Cook time: 4 hours 10 mins
- Servings: 2 (easily doubles or triples)
- Main ingredients: Beef chuck, red wine, garlic, polenta
- Cooking method: Oven-braising 🡢 stovetop finishing for polenta
- Difficulty: Medium
- Serving ideas: Serve with extra Parmesan or a side of roasted vegetables
Jump to:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Tuscan Oven-Braised Beef in Red Wine with Polenta
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Tuscan Oven-Braised Beef in Red Wine with Polenta
- Other Delicious Recipes
- Tuscan Oven-Braised Beef in Red Wine with Polenta
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Important Ingredients
- Beef chuck is tender and flavorful, perfect for slow braising
- Red wine adds rich depth and enhances the sauce
- Polenta is creamy and soft, the ideal base for the beef
See recipe card for quantities.
Substitutions & Variations
- Kid-friendly: Serve with mashed potato or add a sprinkling of mild cheese for picky eaters.
- Spicy version: Add a pinch of chili flakes to the sauce.
How to Make Tuscan Oven-Braised Beef in Red Wine with Polenta
Step 1: Preheat the oven to 150 °C (300 °F). Pat the beef dry and cut it into large cubes (about 5 cm) (Image 1). Season generously with salt and pepper.
Step 2: In an oven-safe cast iron skillet or Dutch oven, combine the beef, garlic, anchovies (if using), herbs, tomatoes, and red wine. Mix well. Add enough water or bone broth to just cover the beef (Image 2). Cover with a lid (Image 3) or tightly with foil.
Step 3: Bake for approximately 4 hours. I keep mine covered for the full time, as the liquid tends to evaporate even with the lid on (Image 3). Around the halfway point, check and add 100-300 ml (1-3 dl) of water or broth if the sauce looks too reduced.
If your liquid doesn't evaporate much, you can uncover the pan during the final stage of baking to let the sauce thicken gently.
The beef is done when it's fork-tender and the sauce is rich and glossy. If the sauce is too thin, simmer on the stovetop for about 10 minutes to reduce further.
Step 4: When the beef is nearly finished, bring the water or broth to a boil in a large pot (Image 4). Gradually whisk in the polenta, reduce the heat, and cook for 5-10 minutes, stirring frequently until thick and creamy. Season with salt and pepper. If using only water, stir in a knob of butter and additional Parmesan for extra flavor.
Step 5: Spoon the creamy polenta onto plates, top with the tender beef and sauce, and finish with more Parmesan if desired (Image 5).
Hint: The key to perfect braised beef is patience. Keep the lid on for the full bake time so the meat stays moist. If the sauce feels too thin at the end, simmer it uncovered on the stove for a few minutes until it thickens to your liking.
Baking Schedule
| Step | Action | Temperature | Time | Notes |
|---|---|---|---|---|
| 1 | Preheat oven | 150 °C (300 °F) | 10-15 mins | Prepare beef and oven-safe dish |
| 2 | Bake beef covered | 150 °C (300 °F) | 4 hours | Check halfway and add 100-300 ml water or broth if needed |
| 3 | Optional uncover | 150 °C (300 °F) | Last 30 mins | Helps sauce thicken if needed |
| 4 | Reduce sauce (stovetop) | Medium heat | 10 mins | Only if sauce is too thin |
| 5 | Cook polenta | Medium heat | 5-10 mins | Stir frequently until thick and creamy |
💭Crucial Success Tips
- This recipe serves two but scales well, just double or triple for more portions.
- Use beef chuck or beef cheeks. Bočnik is classic and flavorful; beef cheeks become even softer and more tender if available.
- If you don't regularly use a cast iron skillet (or don't plan to re-season it often), consider using another oven-safe dish. The acidity from tomatoes and wine can slightly wear down the seasoning. I use my cast iron frequently, and it re-seasons beautifully afterward.
- Though this dish contains red wine, the alcohol cooks off completely during the long baking process, leaving only the rich flavor, making it child-friendly.
Recipe FAQs
Yes, and it's even better the next day. Store the beef and sauce together in the fridge and reheat slowly on the stove. Make fresh polenta when you serve it again.
Use a dry red wine like Chianti or Cabernet Sauvignon. Anything you'd enjoy drinking will work perfectly in this recipe.
How To Store Tuscan Oven-Braised Beef in Red Wine with Polenta
To store Tuscan Oven-Braised Beef in Red Wine with Polenta, refrigerate the beef and sauce in airtight containers for 2-3 days and keep the polenta separate for the best texture. The beef and sauce can also be frozen for up to 3 months.
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- Cinnamon Raisin Sourdough Bread
- Easy Sourdough Sandwich Bread
- No Tools, no Dutch Oven Sourdough Bread Recipe
If you tried this Tuscan Oven-Braised Beef in Red Wine with Polenta or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Tuscan Oven-Braised Beef in Red Wine with Polenta
Ingredients
For the beef:
- 500 g beef chuck
- 4 cloves garlic finely chopped
- 4 anchovy fillets optional, they add a subtle Tuscan flavor, but if you don't usually keep anchovies at home, just skip them and add one extra clove of garlic instead
- 400 g tomatoes canned, chopped
- 1 sprig rosemary fresh
- 1 sprig thyme fresh
- 160 ml red wine
- Water as needed to cover, or bone broth
- Salt freshly
- ground black pepper
For the polenta:
- 1 cup polenta about 160 g
- 4 cups broth about 950 ml liquid, use water, or half and half, depending on how much flavor you want
- ground black pepper Salt and freshly
- Parmesan Grated, to taste
Instructions
- Preheat the oven to 150 °C (300 °F). Pat the beef dry and cut it into large cubes (about 5 cm). Season generously with salt and pepper.
- In an oven-safe cast iron skillet or Dutch oven, combine the beef, garlic, anchovies (if using), herbs, tomatoes, and red wine. Mix well. Add enough water or bone broth to just cover the beef. Cover with a lid or tightly with foil.
- Bake for approximately 4 hours. I keep mine covered for the full time, as the liquid tends to evaporate even with the lid on. Around the halfway point, check and add 100-300 ml (1-3 dl) of water or broth if the sauce looks too reduced.If your liquid doesn't evaporate much, you can uncover the pan during the final stage of baking to let the sauce thicken gently.The beef is done when it's fork-tender and the sauce is rich and glossy. If the sauce is too thin, simmer on the stovetop for about 10 minutes to reduce further.
- When the beef is nearly finished, bring the water or broth to a boil in a large pot. Gradually whisk in the polenta, reduce the heat, and cook for 5-10 minutes, stirring frequently until thick and creamy. Season with salt and pepper. If using only water, stir in a knob of butter and additional Parmesan for extra flavor.
- Spoon the creamy polenta onto plates, top with the tender beef and sauce, and finish with more Parmesan if desired.
Notes
- This recipe serves two but scales well, just double or triple for more portions.
- Use beef chuck or beef cheeks. Bočnik is classic and flavorful; beef cheeks become even softer and more tender if available.
- If you don't regularly use a cast iron skillet (or don't plan to re-season it often), consider using another oven-safe dish. The acidity from tomatoes and wine can slightly wear down the seasoning. I use my cast iron frequently, and it re-seasons beautifully afterward.
- Though this dish contains red wine, the alcohol cooks off completely during the long baking process, leaving only the rich flavor, making it child-friendly.
