This slow cooked, Italian Braised Beef is a show stopper of a meal and yet most of the cooking time is inactive. Serve over Parmesan Polenta to impress your guests.

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As you may know, I loved a good themed meal. During COVID lockdown, I dreamed of all the themed dinner parties I would host once things went back to “normal”. Jokes on me, right?

Despite the madness, we have managed to host a few smaller outdoor gatherings when the weather cooperated (or not as we heavily used our gas-powered space heater for porch visits during winter), one of which actually had two renditions.

I can’t recall where I got it in my head, but hosting a full nine course Italian dinner party was at the top of my list (because the Seven Hobbit Meals weren’t enough). But when the primary people I had hoped to invite had conflicting schedules, I decided to do it twice. Yes, I know I’m nuts.

I’m not going to get into the entire menu just yet (I’ll post the full menu in its own post), but the first time I hosted the Italian dinner party I made beef braciole as the meat course. As a testament to it’s deliciousness, I lacked the patience to ensure I captured good photos. Instead, I am sharing the Italian braised beef from the second menu.

I honestly cannot say which I liked better. Both were different enough to be uniquely delicious. Also both catered to their accompanying other courses. But either would be delicious served with Italian roasted potato bites and/or roasted broccoli if you’re not in the mood to cook 9 courses. But I digress.

What you need to know about this Italian Braised Beef recipe, is that once your brown up the outside of the beef chunks, saute the veggies, and cook down the wine, you combine it all back in the Dutch oven to simmer in the oven, for 3-4 hours. Towards the end of the cooking time, whip up the polenta are serve the beef on top. It’s hearty, flavorful, and absolute comfort food.

We may have required an extended break between courses after this one – ha.

ITALIAN BRAISED BEEF WITH PARMESAN POLENTA

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Yield: 6-8 servings Prep Time: 15 Minutes Cooking Time: 5 Hours 5 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

BRAISED BEEF

• 3 pounds beef chuck roast, cut into 1.5-inch cubes
• 3 Tbsp all-purpose flour*, divided
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup olive oil
• 1 medium yellow onion, peeled and chopped
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 2 cloves garlic, peeled and sliced
• 2 sprigs fresh rosemary
• 3 Tbsp Italian parsley chopped, plus more for garnish
• 1 cup dry red wine
• 2 dried bay leaves
• 1 cup beef broth, plus extra if needed
• 1 cup tomato sauce

POLENTA

• 2 cups vegetable broth
• 2 cups water
• 1 tsp salt
• 1 cup dry polenta
• 2 Tbsp unsalted butter, divided
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Directions

1. Preheat oven to 350 degrees F.
2. In a gallon zip-top bag, place the beef cubes, 1 tablespoon of flour, salt, and pepper. Seal the bag and shake to coat. Shake off excess flour and set aside.
3. Heat the olive oil in a large Dutch Oven (or other pot with an oven-proof lid) over a high heat. When the oil is hot, add the floured beef and cook until evenly browned on all sides, turning as needed (may need to batches depending on pot size). Remove the beef to a plate.
4. Add the onion, carrot, celery, garlic, parsley, rosemary, and season with additional salt and of pepper to taste. Cook 8-10 minutes, or until the vegetables are tender. Remove to another plate.
5. Add more oil if needed to total 2 tablespoons in the bottom of the pan. Stir in the remaining 2 tablespoons of flour and cook for about 6-7 minutes for a medium roux. Add the wine and scrape up any bits that cling to the bottom of the pan; cook until the alcohol evaporates, and the wine reduces, about 5 minutes.
6. Add the beef broth, tomato sauce and bay leaf and bring to a gentle simmer. Return the beef and vegetable back to the pot, place the lid on top, and transfer to the oven. Cook for 3-4 hours or until so tender that you can slice your beef with a spoon. Season with salt and pepper to taste.
7. About 45 minutes until the beef is done, prepare the polenta. Pour broth, water, and salt in a large sauce pan and place over medium-high heat. Bring to a boil and then slowly pour in polenta, whisking constantly until there are no lumps. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Cover and cook for 30 minutes, whisking every 5 minutes. Polenta is done when texture is creamy and individual grains are tender. Turn off and remove from heat.
8. Stir in butter until partially melted. Add 1/2 cup Parmigiano-Reggiano cheese and stir until cheese has melted. Cover and let stand 5 minutes to thicken. Season with salt to taste before transferring to a serving bowl or platter, top with beef, and more parmesan and parsley for garnish. Serve immediately.

Notes

*You could also use cornstarch for gluten free.

Source: Adapted from Healthy World Cuisine, Food Schmooze, and AllRecipes.

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Pasta and meatballs? I say polenta and parmeatballs! Change up your meatball routine with these chicken parmesan inspired meatballs served over crispy pan fried polenta. 

Man am I terrible at keeping you folks up to date with my life or what? Not that it’s big news or anything but remember the house that I mentioned recently that is close enough to bike to work but worried wouldn’t pan out because it was available in October and my current lease isn’t up until December? Well, it worked out for moving in December! Not buying, still a renter for now until that pesky savings account looks cushy-er (or rather comes to exist in general) but it’ll make life so much better, being closer to work and pretty much all the things I love in this city. The only downside is moving in the winter, again. It supremely sucked last time due to the extra frigid temperatures Ohio was experiencing. Moving when the temperatures are single digits or negative (as the highs people), is not advised. Hopefully it won’t be as bad this year ::crosses fingers and knocks on wood::

In the meantime, any decorations/organization schemes I still had planned for the current residence has come to a screeching halt and in fact I’ve already started purging things. I have a habit of getting rid of things I don’t need whenever I move which is obviously a good thing – less to move! However, while I cannot stand the commute and the layout of the current house is a little weird in spots, I am going to miss it a little bit. Thankfully it’s mostly decor such as my fun painted entry way, photo gallery stairwell, faux Roman shade, etc that I can obviously redo in some form or another in the new place. And there’s so much to look forward to in the new place beyond location such as a space in the backyard for an herb/veggie garden! Swoon.

In honor of taking what I do like about my current residence and incorporating it into the new, I decided to take an old favorite recipe and turn it into something slightly different. These chicken parmeatballs were originally stuffed with Mozzarella and served over pasta. This time around there’s no cheese inside (much to my dismay I did not have any Mozzarella) and instead they are served over crispy rounds of polenta, drizzled with some pasta sauce and a little bit of homemade pesto. Pesto wins every time! (I hope my little potted basil plant can survive long enough to be transplanted to the new place.)

One year ago: Bourbon Fudge Brownies

Two years ago: Nutella Swirl Whole Wheat Banana Muffins

CHICKEN PARMEATBALLS & CRISPY POLENTA

Serves 3-4

Ingredients:

1 lb ground chicken breasts

1 Tbsp grill seasoning blend

1 egg, lightly beaten

1/2 cup grated Parmesan, plus more for garnish

1/2 cup Italian bread crumbs

Handful of parsley, chopped

18 oz. pre-cooked refrigerated polenta

3-4 Tbsp olive oil

1 cup pasta sauce, divided

1/4 cup basil pesto (or homemade)

Directions:

1. Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with nonstick spray; set aside.
2. Place chicken in a large bowl and season with grill seasoning. Mix in the egg, Parmesan, bread crumbs, and parsley. Form 12 meatballs and place on prepared baking sheet. Bake the meatballs in a baking pan for 15 minutes until golden and firm.
3. While the meatballs cook, trim the ends from the polenta tube and slice the tube into 12 rounds.
4. Place a large skillet over high heat and add 2 tablespoons of olive oil. Working in two batches add 6 rounds at a time and fry them in the hot oil until the polenta has a crispy skin on it- about 2 minutes on each side.
5. Serve meatballs over crispy polenta topped with warm pasta sauce and a dab of pesto.

Source: Adapted from my Chicken Parmeatballs and Heather Christo.

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Grilled polenta disks and spicy flank steak combines for a satisfying meal. Served with fresh avocado slices, queso fresco, salsa, cilantro and a squeeze of lime.

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Don’t close down your grill yet! Just because summer is coming to an end doesn’t mean that grill season is as well. In fact for many people fall is the prime time to grill because it’s football season. Grilling in the fall makes more sense anyway because who wants to stand over a hot grill when it’s 90 degrees outside? Good thing grilling doesn’t usually take very long.

This recipe is a quick griller and even though it may not look like a lot on your plate it is surprisingly filling. The grilled polenta disks do the trick. Make this cowboy butter recipe for an added boost of flavor, too.

Then after you’ve satisfied your food cravings, check out some brain food. In case you haven’t been stalking PubMed like I have, my second paper hit the interwebs! Hopefully it’ll advance into print quicker than my first paper but the important thing is that I can change the status of that paper on my resume, at last! Having things published makes me feel like a smarty pants.

Grilling for Father’s Day

• Greek Grilled Chicken Legs from Palatable Pastime
• Grilled Beef Short Ribs from That Recipe
• Grilled Chicken Wings from Hezzi-D’s Books and Cooks
• Grilled Ribeye with Garlic Blue Cheese Mustard Sauce from Cheese Curd In Paradise
• Italian Sausage Sandwiches from Art of Natural Living
• Smoked Old Bay Wings from A Kitchen Hoor’s Adventures

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Two years ago: Peanut Butter and Chocolate Popcorn

Three years ago: Buffalo Chicken Meatball Subs

GRILLD POLENTA WITH SPICY STEAK

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. flank steak, trimmed
• 4 tsp canola oil, divided
• 3/4 tsp salt, divided
• 1/2 tsp ground cumin
• 1/2 tsp chipotle chili powder
• 1/4 tsp ground black pepper
• 1 (18 oz.) tube polenta, cut into 8 slices
• 1 avocado, peeled and sliced
• 1/2 cup fresh cilantro
• 1/2 cup (2 oz.) crumbled queso fresco
• 1/2 cup salsa
• Lime wedges

Directions

1. Heat a grill pan (or grill) over medium-high heat. Rub 1 teaspoon of oil over all sides of the steak. In a small bowl, combine 1/2 teaspoon salt, cumin, chile powder, and pepper. Rub evenly over steak.
2. Cook steak 6 minutes on each side or until desired degree of doneness. Remove steak and let rest for 5 minutes. Cut steak diagonally across grain into thin slices.
3. While steak rests, brush remaining 1 tablespoon oil over both sides of polenta slices. Sprinkle evenly with remaining 1/4 teaspoon salt. Cook 3 minutes on each side or until browned.
4. Arrange 2 polenta slices on each of 4 plates and divide avocado evenly among servings. Top each serving with steak, cilantro, queso fresco, and salsa. Serve with lime wedges.

Source: Cooking Light, June 2010

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE