Bosnian Beef Stew with Creamy Polenta

Ingredients

• 1.5 kg (3.3 lbs) beef chuck, cut into cubes 1.5 kg (3.3 lbs) beef chuck, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950 ml) beef broth 4 cups (950 ml) beef broth
• 1 cup (240 ml) red wine (optional) 1 cup (240 ml) red wine (optional)
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• For the creamy polenta: For the creamy polenta:
• 1 cup (180 g) polenta 1 cup (180 g) polenta
• 4 cups (950 ml) water 4 cups (950 ml) water
• 1 cup (240 ml) milk 1 cup (240 ml) milk
• 1/2 cup (115 g) butter 1/2 cup (115 g) butter
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 32g, 14g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 40g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the beef cubes to the pot and brown them on all sides.
3. 3.
   Stir in the carrots, potatoes, tomatoes, bay leaves, paprika, cumin, thyme, salt, and black pepper. Cook for a few minutes to allow the flavors to meld together.
4. 4.
   Pour in the beef broth and red wine (if using). Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the beef is tender.
5. 5.
   While the stew is simmering, prepare the creamy polenta. In a separate pot, bring the water and milk to a boil. Gradually whisk in the polenta and reduce the heat to low. Cook for about 20 minutes, stirring occasionally, until the polenta thickens. Stir in the butter and season with salt to taste.
6. 6.
   Once the beef is tender, remove the bay leaves from the stew. Serve the beef stew over a bed of creamy polenta and garnish with fresh parsley.

Treat your ingredients with care...

• Beef chuck — For the most tender results, choose well-marbled beef chuck and cut it into evenly sized cubes.
• Paprika — Opt for high-quality Hungarian paprika for an authentic flavor profile.
• Polenta — Stir the polenta frequently while cooking to prevent it from sticking to the bottom of the pot.

Tips & Tricks

• For an extra depth of flavor, marinate the beef cubes in red wine and spices overnight before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the stew during the last 15 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Bosnian beef stew with creamy polenta in deep bowls, allowing the flavors to meld together. Accompany it with a side of crusty bread to soak up the delicious broth.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic earthenware bowls for an authentic Bosnian touch.