Gutsy Beef Stew with Polenta

preparation 15 minutes
cook time 3 hours
Serves 6-8

A gloriously hearty stew of beef chunks slow-cooked in red wine until tender. Serve with creamy polenta or, if you prefer, a mustard mash

Recipe taken from How to Cook: 100 Recipes that Everyone Should Know by Darina Allen (Kyle Books, £22) Photography: Nassima Rothacker

Ingredients Method

3 tbsp extra virgin olive oil
285g sliced onions
2 large carrots, cut into 1cm slices
1.35kg well-hung stewing beef or lean flank, trimmed and cut into 4cm pieces
1 heaped tbsp plain flour
150ml red wine
150ml beef stock
400g can chopped tomatoes
175g sliced mushrooms
1 tbsp chopped flat-leaf parsley
sea salt and freshly ground black pepper
For the gremolata (optional):
4 tbsp chopped flat-leaf parsley
1 tsp grated lemon zest
2 garlic cloves, finely chopped
For the polenta:
1 dessertspoon salt
225g coarse polenta
110g butter
85–110g freshly grated Parmesan cheese

Preheat the oven to 160°C/Fan 140°C/Gas 3. Heat 1 tablespoon of the oil in a casserole over a gentle heat, add the onions and carrots, cover with a lid and sweat for 10 minutes.

Heat 1 tablespoon of the oil in a frying pan until almost smoking. Sear the beef on all sides, then add to the casserole. Sprinkle the flour over the meat and cook for 1–2 minutes. Add the wine, stock and tomatoes to the frying pan, bring to the boil and then add to the casserole. Season the casserole with salt and pepper, cover and cook in the oven for 2 ½ –3 hours, depending on the cut of meat.

Meanwhile, heat the remaining oil in a pan over a high heat, saute the mushrooms and add to the casserole with the parsley about 15 minutes before the end of cooking.

To make the polenta, pour 1.7 litres water into a deep, heavy-bottomed saucepan and bring to the boil, then add the salt and sprinkle in the polenta very slowly, letting it slip gradually through your fingers, whisking all the time (this should take 2–3 minutes). Bring to the boil and when it starts to erupt like a volcano, reduce the heat to the absolute minimum.

Cook for about 40 minutes, stirring regularly. I use a whisk at the beginning but as soon as the polenta comes to the boil I change to a flat-bottomed wooden spoon. The polenta is cooked when it is very thick but not solid and comes away from the sides of the pan as you stir.

As soon as the polenta is cooked, stir in the butter, Parmesan and lots of freshly ground pepper. Taste and add a little more salt if necessary. It should be soft and flowing; if it is a little too stiff, add some boiling water.

Just before you’re ready to serve, make the gremolata by mixing all the ingredients together in a small bowl.

Serve the stew topped with the gremolata, if using, with the polenta and a good green salad alongside.

SERVE THIS WITH...

Fig, Goat’s Cheese & Herb Salad

Time

Time Serves 4

Ingredients

3 tbsp extra virgin olive oil

285g sliced onions

2 large carrots, cut into 1cm slices

1.35kg well-hung stewing beef or lean flank, trimmed and cut into 4cm pieces

1 heaped tbsp plain flour

150ml red wine

150ml beef stock

400g can chopped tomatoes

175g sliced mushrooms

1 tbsp chopped flat-leaf parsley

sea salt and freshly ground black pepper

For the gremolata (optional):

4 tbsp chopped flat-leaf parsley

1 tsp grated lemon zest

2 garlic cloves, finely chopped

For the polenta:

1 dessertspoon salt

225g coarse polenta

110g butter

85–110g freshly grated Parmesan cheese

Method

Preheat the oven to 160°C/Fan 140°C/Gas 3. Heat 1 tablespoon of the oil in a casserole over a gentle heat, add the onions and carrots, cover with a lid and sweat for 10 minutes.

Meanwhile, heat the remaining oil in a pan over a high heat, saute the mushrooms and add to the casserole with the parsley about 15 minutes before the end of cooking.

Just before you’re ready to serve, make the gremolata by mixing all the ingredients together in a small bowl.

Serve the stew topped with the gremolata, if using, with the polenta and a good green salad alongside.