Beef Stew with Creamy Polenta
Ingredients
- 800 gBeef heel (cut into 3cm cubes)
- 250 gCorn flour (for polenta)
- 1 pcOnion (finely chopped)
- 2 pcCarrot (finely diced)
- 1 pcApium graveolens (sliced)
- 250 mlRed wine
- 3 pcRound tomato (crushed)
- 2 tbspWheat flour
- 50 gSalted butter
- 60 gParmesan cheese (grated)
- 2 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 2 pcThyme (sprigs)
- 2 pcBay leaf
- 1.5 LMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlBeef stock (prepared warm)
Method
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.
- 1
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
Add the onion, carrot, and celery. Sauté until the onions are translucent. Dust with wheat flour and stir to cook the flour.
- 3
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
Cover and cook over very low heat. The sauce should reduce and thicken until it coats the spoon. The meat should be tender.
- 5
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
