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Creamy polenta with a long-braised meat stew from the Veneto countryside. This high protein mediterranean family meal is a carnivore's comfort food, perfect for cold winter evenings.
Pat the beef chuck dry and cut into large 2-inch pieces; season generously with kosher salt and black pepper.
Heat olive oil in a heavy Dutch oven over medium-high heat. Brown beef pieces on all sides in batches; set aside.
In the same pan, reduce heat to medium and add diced onion, carrot, and celery. Sauté for 8–10 minutes until softened, adding minced garlic in the last minute.
Deglaze with dry red wine, scraping any brown bits from the pan. Return beef to the pot, then add canned tomatoes (crushed by hand), beef broth, bay leaves, and thyme. Bring to a simmer, cover, and braise on very low heat for 2.5 to 3 hours until beef is fork-tender.
While the stew cooks, prepare the polenta: In a heavy saucepan, bring milk, water, and 1 tsp kosher salt to a simmer over medium heat. Gradually whisk in cornmeal. Lower the heat and cook, stirring often, for 35–40 minutes until the polenta is creamy and thick.
Remove the stew lid during the last 20 minutes to let the sauce thicken, stirring gently. Discard bay leaves. For richer flavor, shred beef slightly into the sauce.
Finish polenta with butter and Parmesan cheese, stirring until melted and creamy; adjust seasoning to taste.
Serve braised beef stew spooned over a bed of hot creamy polenta. Garnish with extra Parmesan and a drizzle of olive oil if desired.
