Slow-Cooked Beef Ragu with Polenta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Rich, slow-simmered beef ragu served over creamy polenta, a comforting dish beloved by many for its deep flavors. This italian-inspired beef ready in about 215 minutes pairs beef chuck, cubed, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 195 min Serves 6 Italian cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs cubed beef chuck and brown on all sides, about 5-7 minutes. Remove beef and set aside.
  2. Step 2: In the same pot, add 1 large diced yellow onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until softened. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Return beef to the pot. Pour in 1 cup red wine and cook for 3 minutes to reduce slightly. Add 28 oz crushed tomatoes, 1 cup beef broth, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover, and cook on low heat for 3 hours until beef is tender.
  4. Step 4: Meanwhile, bring 4 cups water to a boil in a saucepan. Slowly whisk in 1 cup polenta. Reduce heat to low and cook, stirring frequently, for 20 minutes until thick and creamy. Stir in 2 tbsp butter and 1/2 cup grated Parmesan cheese until smooth.
  5. Step 5: Serve the beef ragu spooned over the creamy polenta, garnishing with additional Parmesan if desired.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef Ragu with Polenta take to make?

Total time is about 215 minutes (20 min prep + 195 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Beef Ragu with Polenta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck, cubed from drying out.

Can I substitute ingredients in Slow-Cooked Beef Ragu with Polenta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef Ragu with Polenta for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef Ragu with Polenta?

Italian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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