Red Wine Beef Daube

• Stewing beef(800 g)
• Olive oil(2 tbsp)
• Onion(1)
• Carrot(3)
• Celery(2)
• Garlic(4 cloves)
• Tomato paste(2 tbsp)
• All-Purpose Flour(1 tbsp)
• Red Wine(350 ml)
• Beef Broth(400 ml)
• Tomato(2)
• Bay leaf(2)
• Thyme(1 tsp)
• Black Olives(80 g)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Polenta(180 g)
• Milk(250 ml)
• Water(500 ml)
• Butter(25 g)
• Parmesan(40 g)
• Flat Leaf Parsley(10 g)optional

Method

1. 1

   Cut {Stewing beef} into rough bite-size pieces. Dice the {Onion}, slice the {Carrot} and {Celery}, mince the {Garlic}, and chop the {Tomato}.

   ~15 min

2. 2

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

   ~12 min

3. 3

   Add the {Onion}, {Carrot}, and {Celery} to the pot and cook until softened. Stir in the {Garlic}, {Tomato paste}, and {Flour} and cook for 1 minute.

   ~8 min

4. 4

   Pour in the {Red Wine} and scrape up the browned bits. Add the beef back with the {Beef Stock}, {Tomato}, {Bay Leaves}, and {Thyme}. Bring to a gentle simmer, cover loosely, and cook until the beef is very tender.

   ~60 min

5. 5

   Stir in the {Black Olives} and simmer uncovered until the sauce is thick and glossy. Remove the bay leaves and taste for seasoning.

   ~10 min

6. 6

   Meanwhile, bring the {Milk}, {Water}, and a pinch of salt to a gentle boil in a saucepan. Whisk in the {Polenta} and cook, stirring often, until thick and creamy. Stir in the {Butter} and {Parmesan}.

   ~15 min

7. 7

   Spoon the polenta into bowls, ladle over the beef daube, and finish with the {Fresh parsley} if using.

   ~2 min