Braised Beef Cheeks In Red Wine

• 3 1/2 lbs beef cheeks, trimmed, or chuck steak, cut into large chunks
• 2 tbsp olive oil
• 1 medium onion, coarsely chopped
• 1 medium carrot, coarsely chopped
• 3 cups dry red wine
• 1/4 cup red wine vinegar
• 1 can (28 oz) whole tomatoes
• 2 tbsp light brown sugar
• 2 sprigs fresh rosemary
• 6 None black peppercorns
• 2 tbsp fresh oregano leaves
• 1 large fennel bulb, cut into thin wedges
• 14 oz green onions, trimmed and halved
• 8 oz cremini mushrooms
• None None FOR THE CHEESY POLENTA
• 2 1/2 cups milk
• 1 1/4 cups polenta
• 1/2 cup finely grated Parmesan cheese
• 2 tbsp butter

1. Preheat the oven to 325u0b0F.
2. Season beef. Heat half the oil in Dutch oven on high heat. Cook beef, in batches, until browned. Remove from pan.
3. Heat remaining oil in same pan. Cook onion and carrot, stirring, until onion softens. Return beef to pan with wine, vinegar, undrained tomatoes, sugar, rosemary, peppercorns, oregano and fennel; bring to a boil. Cover; cook in oven 2 hours.
4. Stir in green onion and mushrooms; cook, uncovered, in oven, about 45 mins or until beef is tender. Season to taste.
5. Meanwhile, for the cheesy polenta, combine 2 1/2 cups water and milk in large saucepan; bring to a boil. Gradually add polenta, stirring constantly. Reduce heat to low; simmer, stirring, about 10 mins or until polenta thickens. Stir in cheese and butter.
6. Serve beef with polenta.

beef cheeks, olive oil, onion, carrot, red wine, red wine vinegar, tomatoes, brown sugar, rosemary, black peppercorns, oregano, fennel bulb, green onions, cremini mushrooms, milk, polenta, parmesan cheese, butter

Taken from recipes-plus.com/api/v2.0/recipes/36367 (may not work)