Beef Tomato Stew & Polenta

• Stewing beef(700 g)
• Polenta(180 g)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(3 cloves)
• Canned tomatoes(400 g)
• Tomato paste(2 tbsp)
• Beef Broth(500 ml)
• Red Wine(120 ml)
• Olive oil(2 tbsp)
• Butter(30 g)
• Parmesan(40 g)
• Thyme(1 tsp)
• Dried Oregano(1 tsp)
• Bay leaf(1)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Flat Leaf Parsley(2 tbsp)

Method

1. 1

   Cut {Stewing beef} into rough bite-size pieces. Dice the {Onion}, {Carrot}, and {Celery}, mince the {Garlic}, grate the {Parmesan}, and finely chop the {Fresh parsley}.

   ~15 min

2. 2

   Heat {Olive oil} in a heavy pot over medium-high heat. Season the {Stewing beef} with {Salt} and {Black pepper}, then brown it well in two batches. Transfer to a plate as it colors.

   ~12 min

3. 3

   Lower the heat to medium. Add the {Onion}, {Carrot}, and {Celery} to the pot and cook until softened. Stir in the {Garlic}, {Tomato paste}, {Thyme}, and {Oregano} for the last minute.

   ~10 min

4. 4

   Pour in the {Red Wine} and scrape up any browned bits. Add the {Canned tomatoes}, {Beef Stock}, {Bay leaf}, and browned {Stewing beef}. Bring to a gentle bubble, then cover partially and simmer until the beef is tender and the sauce is thickened.

   ~40 min

5. 5

   Meanwhile, bring 750ml water to a boil in a saucepan. Whisk in the {Polenta} and cook on low, stirring often, until thick and creamy. Stir through the {Butter} and half the {Parmesan}.

   ~13 min

6. 6

   Remove the {Bay leaf} from the stew. Taste and adjust seasoning if needed. Spoon the {Polenta} into bowls, ladle over the beef stew, and finish with the remaining {Parmesan} and {Fresh parsley}.

   ~5 min