Description
This recipe puts a modern twist on my grandmother’s classic “No Peek Beef.” The Parmesan polenta is the perfect match for this flavorful wine braised beef. However, the best part about this recipe is how easy it is to make because your crockpot can do all the hard work.
Ingredients
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Garlic Powder
- 1 teaspoon Ground Pepper
- 2 pounds Sirloin Steak, Sliced Into 1-inch Pieces
- 2 Tablespoons Olive Oil
- 1 envelope (about 1 Oz. Size) Onion Soup Mix
- 1 cup Red Wine
- 1 cup Beef Broth
- 1 Tablespoon Fresh Rosemary
- 1-½ cup Green Peas, Cooked
- FOR THE PARMESAN POLENTA:
- 4-½ cups Water
- 1-½ cup Instant Polenta
- 4 Tablespoons Butter
- ¾ cups Grated Parmesan Cheese
- FOR THE ROSEMARY OIL:
- ¼ cups Extra Virgin Olive Oil
- 3 Tablespoons Fresh Rosemary
Preparation
In a small bowl, mix salt, garlic powder and pepper.
Pat beef with a paper towel to dry so it will brown better. Season with garlic salt seasoning mix. Heat olive oil on medium high heat in a large skillet. Add beef and brown on each side (about 2 to 3 minutes on each side).
In the bottom of your crockpot, whisk onion soup mix, red wine, cream of mushroom soup, beef broth and rosemary. Once ingredients are well-mixed, add browned beef pieces. Set crockpot on low and cook for 8 hours.
Right before you are ready to serve the braised beef, make the Parmesan polenta. Bring water to boil in a medium-sized sauce pan. Stir in polenta and turn heat down to a lower simmer. Simmer polenta until it gets thick but still pourable, about 5 minutes. Polenta can bubble and pop when cooking so be careful when stirring it.
Remove polenta from heat and stir in butter and Parmesan cheese. In a small skillet, heat olive oil over medium high heat with fresh rosemary for about 2 minutes until oil is hot and you can smell the rosemary.
Now you are ready to assemble your dish. I like to serve mine in a rimed soup bowl. Place about 1 cup or so of the polenta on the dish and add braised beef with some of the sauce on top. Add about 1/4 cup of peas, which adds a little color and makes this a complete meal. Drizzle a little of the rosemary oil on top.
