Ground Beef Burgundy with Creamy Polenta
A hearty and comforting twist on the classic Boeuf Bourguignon, this recipe uses ground beef for a quicker and more budget-friendly version. Served over creamy polenta, it's a perfect dish for a cozy night in.
Ingredients
- •1.5 lb Ground Beef
- •2 tbsp Olive Oil
- •1 large Onion (chopped)
- •2 medium Carrots (chopped)
- •2 stalks Celery (chopped)
- •4 cloves Garlic (minced)
- •3 tbsp Tomato Paste
- •2 tbsp All-Purpose Flour
- •1.5 cups Dry Red Wine (Burgundy, Pinot Noir, or Merlot)
- •2 cups Beef Broth
- •1 tsp Dried Thyme
- •1 piece Bay Leaf
- •to taste Salt
- •to taste Black Pepper
- •8 oz Cremini Mushrooms (sliced)
- •2 tubes Pre-made Polenta
- •1/2 cup Milk (or more, to taste)
- •2 tbsp Butter (optional)
- •1/4 cup Grated Parmesan Cheese (optional)
Instructions
- 1.
In a large Dutch oven or pot, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
Time: 10 min - 2.
Add chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
Time: 7 min - 3.
Stir in minced garlic and tomato paste. Cook for 1 minute, until fragrant.
Time: 1 min - 4.
Sprinkle flour over the beef and vegetables and stir to coat. Cook for 1 minute.
Time: 1 min - 5.
Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Time: 3 min - 6.
Add beef broth, dried thyme, and bay leaf. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1.5 hours, stirring occasionally.
Time: 30 min - 7.
While the beef is simmering, prepare the polenta. Slice the pre-made polenta into 1/2-inch thick rounds. In a large saucepan, heat the polenta with milk over low heat, stirring frequently, until smooth and creamy. Add more milk if needed to reach your desired consistency. Stir in butter and parmesan cheese, if using.
Time: 15 min - 8.
In the last 15 minutes of the beef burgundy cooking time, add sliced mushrooms to the pot. Stir to combine and cook until mushrooms are tender.
Time: 15 min - 9.
Remove bay leaf before serving. Spoon creamy polenta into bowls and top with ground beef burgundy. Garnish with fresh parsley, if desired.
Tips
- 💡For a richer flavor, use a good quality red wine.
- 💡If you don't have red wine, you can substitute with more beef broth.
- 💡The longer the beef burgundy simmers, the more flavorful it will become.
Recipe from TheCookbook.ai
Created by Shannon Williams