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red wine braised beef with grits, sprinkled with Parmesan Cheese

Red Wine Braised Beef Ragu With Cheesy Polenta

Melinda | Missouri Girl
This upscale red wine braised beef recipe is so good that people will think you spent hours in the kitchen. However, the slow cooker does all the work and you wind up with a tender, flavorful, dish that is perfect for cold night or an elegant dinner date. This is comfort food at it's best.
Prep Time 10 minutes
Cook Time 10 hours 30 minutes
Total Time 10 hours 40 minutes
Course Main Course
Cuisine American, French

Ingredients
  

Red Wine Braised Beef:

  • 2.5-3 lb boneless chuck roast
  • 2 tablespoon Olive Oil divided
  • ½ large onion minced or pureed
  • 3 cloves garlic minced
  • 14.5 oz can crushed tomatoes (I used fire roasted)
  • 14.5 oz can diced tomatoes (I used fire roasted)
  • cup red wine (I used a Chardonney)
  • 3 tablespoon tomato paste
  • ¾ teaspoon dried basil
  • ¾ teaspoon dried oregano
  • 2 bay leaves
  • 1 ½ teaspoon salt
  • teaspoon cayenne pepper
  • ¼ teaspoon ground black pepper

Cheesy Polenta:

  • 4 cups water
  • 1 cup polenta (or grits)
  • 1 ½ teaspoon salt
  • 3 tablespoon butter
  • 8 oz shredded cheddar cheese

Instructions
 

  • Place 1 tablespoon of olive oil in the bottom of the crock pot.
  • Place the beef chuck roast in the Crockpot. For best results, sear the chuck roast in a little bit of olive oil prior to placing in the crockpot, about 5 minutes each side, however this step is optional.
  • Puree ½ large onion in a food processor with 1 tablespoon olive oil and pour over chuck roast.
  • Next add both cans of tomatoes, tomato paste, red wine, salt, and spices/bay leaves to the Crockpot.
  • Cook on low heat for 9-10 hours, until the beef is tender and shreds easily.
  • Pull out the bay leaves.
  • Shred the beef.
  • Continue to cook on low for an additional 30 minutes.
  • While the beef continues to braise, bring 4 cups water with salt to a boil in a medium sauce pan.
  • Slowly add the polenta, whisking continuously to incorporate and prevent lumps.
  • Reduce heat to medium and simmer until the polenta has thickened, about 2-3 minutes.
  • Turn off heat and add butter and cheddar cheese. Place desired amount of polenta on a plate and top with the beef ragu. 
Keyword braised beef, red wiine braised beef