Polenta e Spezzatino di Manzo (Beef Stew with Polenta)

Beef stew

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 800 g Beef stew meat
• 250 ml Dry Red Wine
• 500 g Tomato passata
• 500 ml Beef stock
• 2 pieces Bay leaves

Creamy polenta

• 250 g Polenta
• 40 g Unsalted butter
• 60 g Parmesan

1. Finely chop the onion, carrot and celery. Pat the beef dry and season it with 1 tsp of the fine sea salt and all the black pepper.
2. Heat the extra virgin 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; stir in the remaining 1 tsp fine sea salt.
4. Pour in the dry 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. Return the beef to the pot, then add the tomato passata, beef stock and bay leaves. Bring to a gentle simmer, cover slightly ajar, and cook for 75 to 85 minutes, stirring occasionally, until the beef is very tender and the sauce is rich.
6. When the stew has about 25 minutes left, bring 1 litre water to the boil in a saucepan and whisk in the polenta in a steady stream. Cook over low heat for 20 to 25 minutes, stirring often, until thick and creamy.
7. Off the heat, stir the unsalted butter and parmesan into the polenta until glossy. Remove the bay leaves from the stew, then taste and adjust seasoning if needed.
8. Spoon the polenta into bowls and ladle the beef stew and sauce over the top. Serve straight away while the polenta is soft and the stew is piping hot.

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