There are several classic recipes for Beef Bourguignon, Julia Child’s and Ina Garten’s to mention a couple of the best. My Beef Bourguignon with Cheesy Polenta is a lighter version of Ina Garten’s. My goal this month is to make mexican recipes that I will be serving for the Super Bowl Football game. I plan to make a tostada with beef as one of the dishes at the party. To make beefy tostadas I use a chuck roast that has been cooked until tender for the meat. Well I purchased one and realized that I was going to have a large portion left over so I wanted to come up with another recipe to make using the chuck roast. I remembered one of my favorite recipes was Beef Bourguignon. I decided to pair it with Cheesy Polenta. Another goal this month is to make everything “lighter and healthier”. So I’ve taken a classic and made it lighter. Some would say that issacriligious…..but it’s oh so good!
Too make Beef Bourguignon healthier and lighter, remove the flour and tomato paste and potatoes. The flavor will still come from the meat that is browned in olive oil, the beef broth, red wine, onions, carrots, garlic, herbs and spices.
After browning the beef in an oven proof skillet, add the carrots, onions, garlic cloves, and salt, pepper, garlic and thyme.
You can put this in the oven at a low temperature, 250 degrees and cook while you leave the house and go get your hair done, like I did! Bake for 3 to 4 hours. If you want to cook it quicker, then bake at 350 for 2 1/2 hours.
LIGHTER BEEF BOURGUIGNON WITH CHEESY POLENTA
2 teaspoons olive oil
2 and 1/2 pound Chuck Roast
4 carrots cut up in 1 inch pieces
1 large onion but up into quarters
4 cloves garlic
2 cups red wine
2 cups beef stock/broth
1 teaspoon thyme or 3 or 4 sprigs fresh thyme
Salt, pepper, garlic powder
2 cups polenta
6 cups beef broth
1/2 cup fresh Parmesan Cheese grated
Sprinkle salt, pepper and garlic powder on both sides of the chuck roast. In large oven proof skillet add olive oil and brown chuck roast on both side. Surround with cut up vegetables, onions, carrots and whole garlic cloves. Pour in red wine and beef stock. Cover roast with lid or tight fitting aluminum foil. Bake at 300 degrees for 3 to 4 hours or until fork tender. When the roast is done then make the polenta.
To make Cheesy Polenta pour beef broth in kettle on top of stove and bring to boil. Pour in polenta and stir. Immediately turn down stove to simmer. Continue to stir polenta for about 5 minutes. Do not let it stick. Add salt and pepper and Parmesan Cheese and stir until melted. Remove from heat and cover with lid.
To serve, place a large scoop of cheesy polenta on the plate and add a large scoop of juice from the meat. Place your meat on top and surround with vegetables from the pot. You can add more juice at this point. Serve immediately. You can take out enough meat for the tostadas and serve the remaining beef.
Serves 6-8 people.