Spezzatino di manzo con polenta [beef stew with polenta]

Here's my recipe for 2 people:

Ingredients:

• 450g beef stew meat, cut into cubes

• Flour, as needed, for dusting the meat

• 1 tablespoon olive oil

• 1/2 onion, finely chopped (or 1 shallot, if preferred)

• 1 carrot, diced

• 1 celery stalk, diced

• 1 garlic clove, minced

• 125ml red wine

• 250ml beef broth

• 1-2 tomatoes, peeled and chopped (or 1/2 cup tomato puree)

• 1 tablespoon tomato paste (optional)

• 1 bay leaf

• Fresh rosemary and thyme (optional)

• salt and pepper, to taste

Instructions:

1. Dust the meat: Lightly dust the beef cubes with flour, shaking off any excess.

2. Brown the meat: Heat the olive oil in a pot over medium-high heat. Add the dusted beef cubes and brown them on all sides. Remove the meat and set aside.

3. Cook the vegetables: In the same pot, add the onion (or shallot), carrot, celery, and garlic. Sauté for 5-7 minutes until the vegetables are softened.

4. Deglaze with wine: Pour in the red wine and scrape the bottom of the pot to incorporate any browned bits. Let the wine reduce for a few minutes.

5. Add tomatoes and broth: Return the meat to the pot. Add the chopped tomatoes (or puree), beef broth, tomato paste, bay leaf, rosemary, and thyme. Stir well.

6. Simmer: Reduce the heat, cover, and let it simmer for about 2 hours, or until the meat is tender. Adjust seasoning with salt and pepper as needed.

7. Serve: Serve with mashed potatoes, polenta, or crusty bread.

Enjoy your meal!

I used polenta taragna to accompany the beef stew.

If you want to add a delightful touch, place some cheese of your choice on the polenta before serving. I used stracchino in this case.

👌🏼