Rosemary and Wine Braised Beef with Parmesan Polenta

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.