Polenta e Spezzatino (Polenta with Beef Stew)

Spezzatino

• 2 tbsp Extra virgin olive oil
• 800 g Beef stew meat
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 large Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 250 ml Red wine
• 400 g Canned chopped tomatoes
• 500 ml Beef stock
• 2 sprigs Fresh rosemary

Polenta

• 250 g Polenta
• 50 g Grana Padano cheese

1. Finely chop the onion, and dice the carrot and celery. Pat the beef dry, then season it with the salt and pepper.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the beef in batches for 6 to 8 minutes total, turning until well coloured, then transfer to a plate.
3. Lower the heat to medium and add the onion, carrot and celery to the pot. Cook for 8 to 10 minutes, stirring, until softened and lightly golden.
4. Pour in the red wine and bring to a lively simmer, scraping up any browned bits. Simmer for 5 to 7 minutes until reduced by about half.
5. Stir in the tomatoes and stock, then return the beef and any juices to the pot. Add the rosemary sprigs, bring to a gentle simmer, then cover and cook on low for 70 to 80 minutes until the beef is very tender and the sauce is rich.
6. About 20 minutes before serving, make the polenta: bring 1 l water to the boil in a saucepan and season lightly with a pinch of the salt. Whisk in the polenta in a steady stream, then cook on low for 15 to 20 minutes, stirring often, until thick and creamy.
7. Remove the rosemary sprigs from the stew and taste for seasoning. Stir most of the Grana Padano into the polenta, reserving a little for serving.
8. Spoon the polenta into warm bowls and ladle the spezzatino over the top. Finish with the reserved Grana Padano and a little black pepper.

Made this recipe? Rate it — a comment is optional.