Balsamic Onion Braised Beef over Parmesan Polenta

Why You’ll Love This Recipe

• Slow-braised beef chuck becomes spoon-tender and deeply savory.
• Balsamic-caramelized onions and a splash of Worcestershire add bright, complex flavor.
• Served over ultra-creamy Parmesan polenta for a cozy, restaurant-worthy bowl.
• Mostly hands-off; the oven does the work while you prep the polenta at the end.

Grocery List

• Produce: 2 large yellow onions, 6 garlic cloves, 1 bunch fresh thyme
• Dairy: Whole milk, unsalted butter, Parmesan cheese
• Pantry: Beef chuck roast, olive oil, kosher salt, black pepper, tomato paste, balsamic vinegar, beef broth, Worcestershire sauce, bay leaves, red pepper flakes (optional), coarse polenta/cornmeal

Full Ingredients

For the Balsamic-Onion Braised Beef

• 3 lb beef chuck roast (boneless)
• 2.5 tsp kosher salt, divided
• 1.5 tsp freshly ground black pepper
• 2 tbsp olive oil
• 2 large yellow onions, halved and thinly sliced (about 6 cups)
• 6 garlic cloves, thinly sliced
• 2 tbsp tomato paste
• 1/2 cup balsamic vinegar
• 3 cups low-sodium beef broth
• 1.5 tbsp Worcestershire sauce
• 6 sprigs fresh thyme, plus extra for garnish
• 2 bay leaves
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp unsalted butter (to finish the sauce)

For the Soft Parmesan Polenta

• 4 cups low-sodium broth (chicken or beef) or water
• 2 cups whole milk
• 1 cup coarse polenta (stone-ground cornmeal)
• 3 tbsp unsalted butter
• 1 cup (about 3 oz) finely grated Parmesan cheese
• 1 tsp fine sea salt, plus more to taste

To Finish & Garnish

• Fresh thyme leaves
• Freshly ground black pepper
• Flaky sea salt (optional)

Step-by-Step Instructions

Step 1: Preheat and season the chuck roast

Heat the oven to 325°F. Pat the beef chuck roast dry with paper towels. Season all over with 2 tsp kosher salt and the black pepper (reserve the remaining 1/2 tsp salt for the onions and polenta). Let it sit at room temperature while you prepare the pot; this helps the meat brown evenly.

Step 2: Sear to build a deep crust

Heat a 5–7 quart Dutch oven over medium-high. Add the olive oil. When shimmering, sear the roast until well browned on all sides, 3–4 minutes per side, about 10–12 minutes total. Transfer the roast to a plate; do not wipe out the pot. The browned bits (fond) are flavor gold.

Step 3: Caramelize onions and deglaze with balsamic

Lower heat to medium. Add the sliced onions and 1/2 tsp kosher salt. Cook, stirring frequently, until the onions are soft, glossy, and golden at the edges, 12–15 minutes. Add the garlic and tomato paste; cook 1–2 minutes, stirring, until the paste darkens slightly. Pour in the balsamic vinegar and scrape up all the browned bits from the bottom of the pot.

Step 4: Build the braise and head to the oven

Stir in the beef broth, Worcestershire, thyme sprigs, bay leaves, and red pepper flakes (if using). Return the seared roast and any accumulated juices to the pot, nestling it into the onions. Bring to a gentle simmer. Cover tightly and transfer to the oven. Braise until the beef is fork-tender, 2 hours 30 minutes to 3 hours, flipping the roast once halfway. Aim for an internal temp around 195–205°F for fall-apart tenderness.

Step 5: Make the soft Parmesan polenta

About 40 minutes before the beef is done, combine 4 cups broth and 2 cups milk in a medium heavy pot; bring just to a simmer over medium heat. While whisking, rain in the polenta. Reduce heat to low and cook, whisking often, until thick, creamy, and tender with a gentle bubble, 25–30 minutes. Off heat, whisk in 3 tbsp butter and the Parmesan. Season with about 1 tsp fine sea salt (taste and adjust). Keep warm over the lowest heat; add a splash of hot water or milk if it thickens too much.

Step 6: Reduce the sauce and finish the beef

Transfer the beef to a board and tent with foil. Discard thyme stems and bay leaves. Skim excess fat from the surface of the braising liquid. Bring the liquid to a lively simmer on the stovetop and reduce until glossy and spoon-coating, 8–10 minutes. Whisk in 1 tbsp butter to finish. Taste and adjust with a pinch of salt, more black pepper, or a few drops of balsamic or Worcestershire for brightness. Shred the beef into large chunks or slice across the grain.

Step 7: Plate and garnish

Spoon a generous bed of soft Parmesan polenta into warm bowls. Top with the braised beef and a tangle of balsamic-onions. Ladle on the reduced sauce. Garnish with fresh thyme leaves, a crack of black pepper, and a pinch of flaky salt if you like. Serve hot.

Pro Tips

• Dry meat browns better. Pat the roast very dry before searing and resist moving it until a deep crust forms.
• Don’t rush the onions. Golden, jammy onions are key to balancing the richness of the beef.
• Keep the braise gentle. A slow simmer (not a hard boil) keeps the meat tender and juicy.
• Check liquid halfway. If the pot looks dry, add 1/2–1 cup warm broth to keep the roast submerged at least one-third of the way.
• Polenta texture is adjustable. If it thickens while waiting, whisk in hot water or milk a little at a time until luxuriously spoonable.

Variations

• Slow Cooker: After searing and cooking the onions on the stovetop, transfer everything to a slow cooker; cook on Low for 8–9 hours. Reduce the sauce on the stovetop before serving.
• Pressure Cooker/Instant Pot: Sear and sauté onions using Sauté. Pressure cook on High for 60–70 minutes with a natural release of 15 minutes. Reduce sauce on Sauté.
• Mushroom Boost: Add 8 oz sliced cremini mushrooms with the onions for extra umami and earthiness.

Storage & Make-Ahead

Beef and sauce keep refrigerated for 4 days or frozen for up to 3 months. Chill the pot overnight, then lift off solidified fat for a cleaner sauce. Reheat gently on the stovetop with a splash of water or broth. Polenta is best fresh, but can be cooled in a container, then loosened with hot milk or water over low heat, whisking until creamy. This is an excellent make-ahead meal: braise the beef a day in advance and cook the polenta just before serving.

Nutrition (per serving)

Approx. 680 calories; 48 g protein; 42 g fat; 38 g carbohydrates; 2 g fiber; 980 mg sodium. Values are estimates and will vary based on exact ingredients and portion sizes.