Home » Beef stew with polenta

Beef stew with polenta

by Ada Parisi
5 min read
Spezzatino di manzo con polenta

Beef stew with polenta, cooked in a slightly spicy tomato sauce. Accompanying him is the classic polenta, topped with butter and Parmesan. Or, Alternatively, a nice mashed potatoes with lots of butter. Today a more traditional dish that you can't, a dish with strong flavors, that everyone loves to people who, like me, don't like the meat. The seasoning is tasty and the long cooking defels the meat that becomes very soft.

The important thing is to buy the right cuts of meat: you have to prefer fat and soft cuts, like boiled ones. The collagen content of these cuts of meat, that melts in cooking, makes the meat very soft, to be cut with a fork. And then I don't know about you, but I love polenta. Don't be scared by the long list of ingredients: put them in the pot all together and cook until they create a beef stew with aromatic polenta and fragrant. Be patient, a two-hour cooking or so will make you wait but it will give you a wonderful dinner. And don't forget that the stew can be prepared with any kind of meat. For example, try VEAL STEW WITH POTATOES, to PIG WITH ONIONS or to LAMB AND PEAS. Is, if there should be a sauce, don't hesitate and prepare FETTUCCINE WITH STEW SAUCE. And now I wish you good day.

Spezzatino di manzo con polenta

BEEF STEW WITH POLENTA

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 kilogram of beef stew, cut into not too small pieces
2 tablespoons of tomato paste
a medium-sized onion
400 grams of chopped tomato chunks
extra virgin olive oil, to taste
Salt, to taste
a small piece of chili pepper
250 ml of white wine
a glass of vegetable broth
one teaspoon of granulated sugar
a clove
a pinch of cinnamon
a bay leaf
a sprig of fresh Marjoram (Optional)
200 grams of polenta
40 grams butter
60 grams of Parmesan

Procedure

Beef stew with polenta

Beef stew with polenta

Finely chop the onion. Put the oil in a large saucepan and brown the meat on each side, then put it aside and the same oil fry the onion until it Wilts. Add the tomato paste, the chili, laurel, the clove, cinnamon, sugar and mix everything by mixing it with oil. Add the meat and deglaze with white wine.

When alcohol has evaporated, combine the tomato chunks and vegetable broth. Add salt and Cook, covered and over low heat, for an hour and thirty to two hours or in any case until the sauce is restricted and the meat will be very tender.

For the polenta, prepare it according to the instructions (I used that ready in 8 minutes) and dress with butter and Parmesan. Serve stew warm over a bed of polenta. Bon appétit.

MATCHING: We match a wine with body and luscious texture for this recipe. We chose a red wine called "Barrua", produced by the company Agricola Punica, di Santadi, in the province of Cagliari. This wine, made from a blend of grapes in Sardinia (85%) and other French varieties (for the 15%), smells like sour cherry, the palate is soft and harmonious, with scents of Myrtle and spices (papá), and with balanced tannins.

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

 

You've already seen these recipes?

4 comments

Silvia December 16, 2015 - 13:45

Dear Ada, first of all congratulations always. You are my safety and also my inspiration for years now. On like. A question to you who are Sicilian unlike my which are adopted from this wonderful land. I have trouble finding in the butcher's shops, even the most’ emblazoned in Palermo, the cover type cuts of beef or the cappel del prete (don't know them and I deviate on other cuts that although great are not the ones that sell). To make the classic stew with polenta or pot roast that I have to tell the butcher cut? I need a slotted type cappel Dane or cover that have cartilage that when cooking long guarantee the smoothness of flesh as end result. Thank you very much, Silvia

Reply
Ada Parisi December 16, 2015 - 13:49

Hello Silvia! Thank you for the compliments, and a little’ with envy because you live in Palermo, my heart city! On butchers you're right, We have strange cuts to the rest of Italy, as the pork chops, but others are completely unknown… For the stew usually I ask simply stew, If they don't give you a cut that you meets you could try to get a cut from boiled, that's packed with collagen, or the cheek. Let me know. Kisses, ADA

Reply
Fabrizio November 17, 2014 - 09:16

Dear Ada, every day I read your recipes I tell myself, but this girl is really good, But today you betrayed me. The porridge ready in 8 minutes, No please!!!. A hug

Reply
Sicilians creative in the kitchen November 17, 2014 - 13:20

Dear Fabrizio, thanks for the good and thanks for the ' girl '. On polenta you're right of course, but I have a great excuse: the recipe, See also how the level of photography, It is very old, I think I made in 2013 and then I put it aside and never released. The publication I ran away’ for a mistake the other night and it was made: growing up you learn and I think I've only used polenta prepared on that occasion, then you know the courses, lessons, books, so the studio and it changes a lot both in the approach to cooking is in the understanding of ingredients and products. From 2013 yesterday a lot of water has passed under the bridge, I'm not who I was before: is the love of cooking, but a more conscious love, most learned, more informative. And so I accept criticism, Because correct. Know that I promptly reformed. Two hugs, ADA

Reply

Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.