Beef Bourguignon and Parmesan Polenta

 Beef Bourguignon

1 1/2 Tbsp olive oil

3 lb chuck or rump beef roast

1 Tbsp kosher salt

2 tsp black pepper

2 leeks, cleaned, trimmed and sliced

3 cloves garlic

2 1/2 Tbsp tomato paste

3 cups roughly chopped carrots

1 lb Cremini mushrooms

1 cup pearl onions, frozen and slightly thawed

2 Tbsp all-purpose flour

2 cups beef stock 

1 1/2 cups red grape juice (100% juice o sugar added)

1/2 cup red grape vinegar

2 sprigs fresh thyme

2 bay leaves

1.  Preheat oven to 325 degrees.

2.  In a 6 or 8 quart Dutch oven, heat olive oil over medium heat.  While heating, cut the beef into roughly 1 1/2 inch pieces, removing any excess fat. Salt and pepper the pieces of beef making sure to coat all sides.  When the oil is heated add about 1/3 of the beef, making sure the pieces do not touch each other.  Allow to brown well on all sides, turning only once it is browned, about 2 minutes per side.  If the Dutch oven becomes too dark on the bottom between browning, add a few Tbsp of water to break up browned bits.  Add more oil before continuing.  Continue to brown meat and set aside on a plate.

3.  Once removed, add in the chopped leeks and garlic.  Stir to briefly saute, then add tomato paste.  Stir and cook the tomato paste until the bottom of the Dutch oven is coated, 2-4 minutes.  Add the carrots, mushrooms, and onions, along with the browned beef.

4.  Sprinkle the entire mixture with the flour and add the beef stock, grape juice, vinegar, thyme, and bay leaves.  Bring to a simmer and place in the oven without the lid.  

5.  Cook until the liquid has reduced by half and the beef is fall-apart tender, 3-4 hours.  Right before serving , make the polenta

Parmesan Polenta

4 cups water

1 Tbsp Kosher salt

1 1/2 cups polenta

3/4 cup heavy cream

1 cup grated Parmesan cheese 

3 Tbsp unsalted butter

1.  In a 6 quart stockpot, bring water to a boil.  Add salt.  While whisking, slowly add the polenta, making sure not to add too fast to prevent lumps from forming.

2.  Add the rest of the ingredients and continue mixing to a creamy  and smooth.

3.  Serve under the Beef Bourguignon