Italian Stew with Polenta
Bite into the tender beef and savour that sweet but aromatic tomato sauce that's left in your spoon. Don't forget to take a spoon of polenta.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 medium sized pot
- 1 small pot
- 2 silicone spoons
Ingredients
- 1 medium onion
- 1 medium carrot
- Belmorso Extra Virgin Olive Oil
- 500 gr beef for stew cut into cubes by the butcher
- 4 tbsp white flour or corn flour
- salt and pepper
- rosemary dry or fresh
- 1/3 glass red wine
- 400 gr tomato polpa
- 100 gr polenta
- 400 ml water plus more for the stew
Instructions
- Clean and chop your onion and carrot.
- Add those to your pot along with a generous drizzle of Belmorso EVOO, and let them sauté.
- In the meantime, take your beef cubes, season them and coat them with the flour.
- Add the floured beef to your pot with the onion and let the pieces brown.
- Then, proceed by adding the wine and let it evaporate before you proceed to the next step.
- It's time to add your polpa, season and add the rosemary. I also added half a glass of water.
- Mix and leave to simmer over low heat for up to 1 hour.
- Half way through, look at your stew and add water if you see the sauce has reduced too much. Mine didn't need it.
- 10 minutes before your stew is ready, start preparing your polenta. Follow packaging instructions. However, that usually involves boiling your water with salt. Then once it starts boiling, add the polenta flour, lower the heat and keep mixing until it starts thickening. Take off the heat and continue mixing some more.I personally like to add extra virgin olive oil and some herbs or spices. In this case, you could add 3 tablespoons EVOO and some black pepper. Grating some parmesan or pecorino cheese is also a great idea.
- Serve the polenta immediately and top it with the Italian beef stew. Buon appetito.
