Beef Stew with Creamy Polenta

Tender beef chunks falling apart with a fork, coated in a glossy red wine reduction. The polenta is finished with butter and parmesan for a smooth, mouth-coating texture.

• Prep time: 20 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 1018
• Protein: 51 g
• Carbs: 72 g
• Fat: 54 g

Ingredients

• 800 g Beef heel ( cut into 3cm cubes )
• 250 g Corn flour ( for polenta )
• 1 piece Onion ( finely chopped )
• 2 piece Carrot ( finely diced )
• 1 piece Apium graveolens ( sliced )
• 250 ml Red wine
• 3 piece Round tomato ( crushed )
• 2 tbsp Wheat flour
• 50 g Salted butter
• 60 g Parmesan cheese ( grated )
• 2 piece Garlic ( minced )
• 3 tbsp Extra virgin olive oil
• 2 piece Thyme ( sprigs )
• 2 piece Bay leaf
• 1.5 L Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Beef stock ( prepared warm )

Instructions

1. Sear the meat

   In a pot with olive oil, brown the beef cubes on all sides. The crust should be brown and marked to develop the cooking juices.

2. Sauté the garnish

   Add the onion, carrot, and celery. Sauté until the onions are translucent. Dust with wheat flour and stir to cook the flour.

3. Deglaze and moisten

   Pour in the red wine and scrape the bottom with a wooden spatula. Add the crushed tomatoes, garlic, thyme, bay leaf, and beef broth. Top up with a little water if necessary to cover the meat.

4. Simmering

   Cover and cook over very low heat. The sauce should reduce and thicken until it coats the spoon. The meat should be tender.

5. Cooking the polenta

   Bring water to a boil with salt. Pour in the cornmeal in a fine stream, whisking constantly. Cook over low heat until the mass pulls away from the sides.

6. Final binding

   Off the heat, stir the butter and parmesan into the polenta. Mix vigorously to obtain a smooth and shiny texture. Serve immediately with the meat.

Chef's tips

• Do not rush the meat: it is ready when the fibers separate without resistance.
• Pour the cornmeal in a very fine stream to prevent lumps from forming.

Storage

The meat stew keeps for 3 days in the fridge and tastes even better the next day. Reheat the polenta with a splash of milk or water to restore its creaminess.