Italian Beef Stew with 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 olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• For the polenta: For the polenta:
• 250g (1 1/4 cups) polenta 250g (1 1/4 cups) polenta
• 1 liter (4 cups) water 1 liter (4 cups) water
• 1 teaspoon salt 1 teaspoon salt
• 50g (1/4 cup) butter 50g (1/4 cup) butter
• 50g (1/2 cup) grated Parmesan cheese 50g (1/2 cup) grated Parmesan cheese

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 20g (8g saturated)
• Carbohydrates: 20g (5g sugars)
• Protein: 45g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and sear them until browned on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the onion, garlic, carrots, celery, and red bell pepper. Sauté until the vegetables are softened.
3. 3.
   Return the beef to the pot and add the diced tomatoes, red wine, beef broth, tomato paste, bay leaves, dried thyme, and dried rosemary. Season with salt and pepper to taste.
4. 4.
   Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
5. 5.
   While the stew is simmering, prepare the polenta. In a separate pot, bring the water to a boil. Gradually whisk in the polenta and salt. Reduce the heat to low and cook, stirring frequently, for about 20 minutes or until the polenta is thick and creamy.
6. 6.
   Remove the pot from the heat and stir in the butter and grated Parmesan cheese until melted and well combined.
7. 7.
   Serve the Tuscan beef stew over a bed of creamy polenta, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Beef chuck — For the most tender results, choose well-marbled beef chuck and cut it into evenly sized cubes.
• Polenta — Stir the polenta frequently while cooking to prevent it from sticking to the bottom of the pot.

Tips & Tricks

• For a deeper flavor, marinate the beef cubes in red wine and herbs for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch 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 Tuscan beef stew piping hot over a bed of creamy polenta. Garnish with fresh herbs such as parsley or basil for a pop of color and freshness.

Presentation advice

Present the stew in individual bowls, allowing the vibrant colors of the beef, vegetables, and sauce to shine through. Place a spoonful of creamy polenta in the center of each bowl and sprinkle with grated Parmesan cheese for an elegant touch.