This Smoky Beef Shoulder Ragu Over Garlic Butter Parmesan Polenta Will Warm Your Soul!

Why Make This Recipe?

If you’re craving a rich, smoky, slow-cooked beef ragu paired with creamy garlic butter Parmesan polenta, this dish is for you! The beef shoulder is slow-braised to perfection in a smoky tomato-based sauce, making it melt-in-your-mouth tender. The polenta is luxuriously creamy, infused with garlic, butter, and Parmesan cheese, creating the perfect base for this comforting, hearty dish.

Whether you’re making this for a cozy family dinner or an elegant weekend meal, this Smoky Beef Shoulder Ragu Over Garlic Butter Parmesan Polenta is pure comfort food!

Recipe Overview

  • Servings: 6
  • Preparation Time: 15 minutes
  • Cooking Time: 3-4 hours (stovetop) or 8 hours (slow cooker)
  • Total Time: 3-4 hours

How to Make Smoky Beef Shoulder Ragu Over Garlic Butter Parmesan Polenta

Ingredients

For the Smoky Beef Shoulder Ragu:

  • 2 ½ pounds (1.1kg) beef shoulder (or chuck roast), cut into large chunks
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon crushed red pepper flakes (optional, for spice)
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 cup beef broth (or red wine for extra depth)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sugar (to balance acidity)
  • 1 bay leaf
  • ½ cup whole milk (optional, for extra richness)
  • ½ cup grated Parmesan cheese (for garnish)
  • Fresh basil or parsley, chopped (for garnish)

For the Garlic Butter Parmesan Polenta:

  • 1 cup stone-ground polenta (or instant polenta for a quicker version)
  • 4 cups chicken broth (or water)
  • ½ teaspoon salt
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • ½ cup grated Parmesan cheese
  • ½ cup heavy cream or whole milk (for extra creaminess)
  • Black pepper, to taste

Directions

Step 1: Sear the Beef Shoulder

  1. Season the Beef: Pat the beef shoulder chunks dry and season with salt, black pepper, smoked paprika, and red pepper flakes.
  2. Heat the Oil: In a large Dutch oven or deep skillet, heat olive oil over medium-high heat.
  3. Sear the Beef: Add the beef and sear on all sides until deeply browned (about 4 minutes per side). Remove and set aside.

Step 2: Build the Ragu Base

  1. Sauté the Aromatics: In the same pot, add onions and cook for 3-4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
  2. Add Tomato Paste: Stir in tomato paste and cook for 1 minute, allowing it to deepen in flavor.
  3. Deglaze the Pan: Pour in beef broth (or red wine) and scrape up any browned bits from the bottom.
  4. Add Remaining Ingredients: Stir in crushed tomatoes, Worcestershire sauce, oregano, thyme, sugar, and bay leaf.

Step 3: Simmer the Ragu

  1. Slow Cook: Return the beef to the pot, submerge it in the sauce, cover, and reduce heat to low. Simmer for 3-4 hours, stirring occasionally, until the beef is fork-tender and shreds easily.
  2. Shred the Beef: Remove the beef from the pot and shred using two forks. Discard the bay leaf.
  3. Finish the Sauce: Stir in whole milk (optional for richness) and let simmer for another 10 minutes. Adjust seasoning to taste.

Alternative Cooking Methods:

  • Slow Cooker: Cook on low for 8 hours or high for 4-5 hours.
  • Instant Pot: Pressure cook on high for 60 minutes, then natural release for 15 minutes.

Step 4: Make the Garlic Butter Parmesan Polenta

  1. Boil the Liquid: In a saucepan, bring chicken broth and salt to a boil.
  2. Cook the Polenta: Slowly whisk in the polenta, stirring continuously. Reduce heat to low and cook for 15-20 minutes, stirring occasionally, until thick and creamy.
  3. Add Flavor: Stir in butter, garlic, Parmesan cheese, and heavy cream. Adjust seasoning with black pepper to taste.

Shortcut Option: Use instant polenta for a quicker version (ready in 5 minutes).

Step 5: Assemble & Serve

  1. Plate the Dish: Spoon the creamy polenta into serving bowls.
  2. Top with Ragu: Ladle the smoky beef shoulder ragu generously over the polenta.
  3. Garnish & Serve: Sprinkle with grated Parmesan cheese and fresh basil or parsley. Serve hot!

How to Serve Smoky Beef Shoulder Ragu Over Garlic Butter Parmesan Polenta

  • Classic Style: Serve with crusty garlic bread for an extra indulgent meal.
  • Wine Pairing: Pair with a bold red wine like Cabernet Sauvignon or Chianti.
  • Vegetable Side: Serve with roasted Brussels sprouts or sautéed spinach.
  • Low-Carb Option: Swap the polenta for mashed cauliflower.

How to Store & Reheat

  • Refrigerate: Store ragu and polenta separately in airtight containers for up to 4 days.
  • Freeze: Freeze the ragu for up to 3 months in a freezer-safe bag. Polenta is best fresh but can be frozen in portions.
  • Reheat:
    • Ragu: Warm in a pot over low heat, adding a splash of broth if needed.
    • Polenta: Reheat on the stovetop with a little milk or butter to restore creaminess.

Tips to Make the Best Ragu & Polenta

  • Sear the beef well to develop deep flavor.
  • Use real Parmesan cheese for the best taste and texture in the polenta.
  • Stir the polenta frequently to prevent lumps.
  • Let the ragu simmer slowly—low and slow cooking makes the beef incredibly tender.
  • Adjust spice levels by adding extra smoked paprika or chili flakes.

Variation Ideas

  • Creamy Tomato Ragu: Add ½ cup heavy cream for a richer sauce.
  • Mushroom Ragu: Add sautéed mushrooms for extra depth.
  • Balsamic Ragu: Stir in 1 tablespoon balsamic vinegar for a hint of tanginess.

Tips for Success

  • Use a heavy-bottomed pot like a Dutch oven for even cooking.
  • Let the ragu rest for 10 minutes before serving to enhance flavors.
  • For a thicker ragu, simmer uncovered for the last 30 minutes.

How Many Servings?

This recipe makes 6 servings.

Calories and Nutrition Facts Per Serving

  • Calories: 520
  • Protein: 45g
  • Fats: 22g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Sodium: 700mg

Health Benefits of This Dish

  • High in Protein: Supports muscle repair and energy.
  • Rich in Calcium: Parmesan cheese helps with bone health.
  • Good for Digestion: Slow-cooked ragu is easy to digest.

FAQs

1. Can I use another cut of beef?

Yes! Chuck roast or short ribs work great for this dish.

2. Can I make this ahead of time?

Yes! Ragu tastes even better the next day.

3. Can I use store-bought polenta?

Yes! Heat pre-cooked polenta with a little milk and Parmesan.

This Smoky Beef Shoulder Ragu Over Garlic Butter Parmesan Polenta is rich, hearty, and comforting—perfect for a cozy meal! Try it today and tell us how it turned out!

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