Smoky Beef Stew Over Polenta | Mexican Birria Meets Romanian Comfort

Hearty stew isn’t just for winter. Today, I’m combining Romanian flavors and Mexican birria-style heat in one bold, fusion recipe—served over a bed of creamy, buttery polenta (mămăligă). It’s smoky, rich, and unforgettable.

We use chuck roast, smoky dried chiles, and a flavorful broth cooked fast in the pressure cooker. It’s a shortcut to deep, complex flavor. The result? A comforting dish that feels like home—no matter where you’re from.

If you like recipes that honor tradition while pushing boundaries, this one's for you.

Ingredients
For the Stew:
2–3 lbs chuck roast

Kosher salt & freshly ground black pepper (to taste)

2 dried ancho chiles

2 dried guajillo chiles

Optional: 1 chile de arbol (for heat)

4 cups beef broth

9 garlic cloves

1–1½ tbsp tomato paste

1 tbsp smoked paprika

1 tbsp Mexican oregano

1 can chipotle peppers in adobo

1 bay leaf

1 pack pearl onions (~½ to 1 lb)

For the Polenta:
3–4 cups water

2–3 cups cornmeal (yellow or white)

1 tbsp butter

Salt to taste

Optional toppings: crumbled feta, fresh cilantro

Instructions
Season & Sear the Beef:

Season chuck roast with salt & pepper. Sear all sides in a hot pan or pressure cooker.

Prep Chiles:

Boil water. Add dried chiles. Simmer ~20 minutes until soft. Remove stems.

Blend the Broth:

In a blender, combine beef broth, softened chiles, garlic, tomato paste, paprika, oregano, chipotle peppers. Blend until smooth.

Pressure Cook the Stew:

Add seared beef, pearl onions, blended broth, and 1 bay leaf to the pressure cooker. Cook on high for 90 minutes.

Chop & Simmer:

Remove beef, cube it, and return to the stew to stay warm on low.

Make Polenta (Mămăligă):

Bring water and butter to a boil. Slowly whisk in cornmeal. Stir constantly on low heat until thick, fluffy, and smooth. Season as desired.

Plate:

Spoon hot polenta onto a plate. Top with beef and ladle some of the stew liquid (“consomé”). Garnish with feta and cilantro.

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