Beef Bourguignon over Creamy Polenta

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 cup red wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 8 oz cremini mushrooms, sliced
• 1 cup yellow cornmeal
• 4 cups water
• 1 cup milk
• 1/2 cup grated parmesan cheese
• Salt and black pepper to taste
• Fresh thyme sprigs for garnish
• 4 roasted cherry tomatoes

Instructions

1. Season beef cubes with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, then set aside.
2. Add onion and carrots to the pot and sauté until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Pour in red wine, scraping up browned bits from the bottom. Simmer for 5 minutes to reduce.
4. Stir in tomato paste, beef stock, thyme, and rosemary. Return beef to the pot. Bring to a simmer, then cover and cook on low heat for 2 hours.
5. While the beef cooks, prepare the polenta. Bring water to a boil in a saucepan. Slowly whisk in cornmeal, reduce heat to low, and cook for 20-25 minutes, stirring frequently.
6. Stir in milk, parmesan cheese, and season with salt and pepper. Keep warm.
7. In a separate skillet, sauté mushrooms in olive oil until golden brown. Add to the beef bourguignon during the last 30 minutes of cooking.
8. To serve, spoon creamy polenta into bowls. Top with beef bourguignon and sauce. Garnish with roasted cherry tomatoes, fresh thyme, and a sprinkle of parmesan cheese.