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.
BEEF STEW WITH POLENTAPrint This
- 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
Finely chop the onion. Put the oil in a large casserole and Brown the meat on all sides, then put it aside and the same oil fry the onion until it Wilts. Add the tomato paste, the chili, the Laurel, the clove, cinnamon, sugar and stir all amalgamating it with oil. Add the meat and deglaze with white wine.
When the alcohol has evaporated, combine the tomato chunks and vegetable broth. Add salt and Cook, covered and over low heat, for an hour and thirty-two hours or at least until the sauce is restricted and the meat is 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.
THE PAIRING: 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.