Description
Beef & Mushroom Ragout with Polenta is a savory, comforting dish that combines tender beef, earthy mushrooms, and a flavorful sauce, served alongside creamy, buttery polenta. This dish is perfect for cold days, offering a hearty, rich flavor profile that is both satisfying and soul-warming. The ragout, made with beef and mushrooms, creates a delicious stew-like base, while the polenta provides a creamy, slightly sweet contrast. With simple yet flavorful ingredients, this dish is ideal for dinner with family or friends.
Ingredients
For the Ragout
2 tbsp olive oil
2 lbs (900 g) beef chuck or stewing beef, cut into 1 ½-inch cubes
Salt and black pepper
1 large onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
10 oz (300 g) mushrooms (cremini or mixed wild), sliced
2 tbsp tomato paste
1 cup red wine (or beef broth)
2 cups beef stock
1 can (14 oz / 400 g) crushed tomatoes
2 tsp fresh thyme leaves (or 1 tsp dried)
2 bay leaves
Fresh parsley, chopped (for garnish)
For the Polenta
4 cups water (or half water, half milk for creamier polenta)
1 cup coarse polenta (cornmeal)
2 tbsp butter
½ cup grated Parmesan cheese
Salt and pepper to taste
Instructions
Make the Ragout
Brown the beef: Pat beef dry, season with salt and pepper. Heat oil in a heavy pot or Dutch oven over medium-high heat. Brown beef on all sides in batches, removing to a plate.
Sauté vegetables: In the same pot, add onion, carrot, and celery. Cook 5 minutes until softened. Add garlic and mushrooms, cook until mushrooms release liquid.
Add flavor base: Stir in tomato paste, cook for 1–2 minutes. Deglaze with red wine, scraping up browned bits. Let it reduce slightly.
Simmer: Return beef to pot. Add stock, crushed tomatoes, thyme, and bay leaves. Bring to a boil, then reduce to low heat. Cover and simmer for 2–2 ½ hours until beef is tender (or cook in a 325°F / 160°C oven).
Finish: Adjust seasoning with salt and pepper. Discard bay leaves.
Make the Polenta
Bring water (or water + milk) to a boil in a saucepan. Add a pinch of salt.
Gradually whisk in polenta to avoid lumps. Reduce to low heat.
Cook, stirring often, for 25–30 minutes until thick and creamy.
Stir in butter and Parmesan. Season with salt and pepper.
Notes
This hearty ragout pairs beautifully with creamy polenta, but you can also serve it over mashed potatoes, pasta, or crusty bread for a comforting meal. Garnish with fresh herbs and a sprinkle of Parmesan to elevate the flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx.)
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 32g
- Cholesterol: Moderate
Keywords: Beef ragout, mushroom ragout, polenta with beef, hearty beef stew, mushroom and beef stew