Tuscan Oven-Braised Beef in Red Wine with Polenta
Tuscan Oven-Braised Beef in Red Wine with Polenta is a hearty, slow-cooked dish inspired by classic Tuscan flavors. Perfect for cozy dinners or special occasions, the beef becomes tender in a rich red wine sauce and is served over creamy polenta, making it a comforting and flavorful meal any time of year.
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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.
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Nutrition
Serving: 1g | Calories: 894kcal | Carbohydrates: 81g | Protein: 59g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 177mg | Sodium: 2106mg | Potassium: 1574mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2901IU | Vitamin C: 30mg | Calcium: 96mg | Iron: 7mg
