Beef braised in red wine with carrots and polenta

Ingredients

For 1 serving

• Beef stew meat130 g
• Red wine80 ml
• Carrots150 g
• Onion50 g
• Bay leavesto taste
• Beef broth150 ml
• Polenta (cornmeal)50 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: October – March

Method

1. Pat the beef stewing meat dry with kitchen paper; peel and finely chop the onion; peel the carrots and slice them into rounds about 1 cm thick. Warm the beef stock.
2. Heat the oil in a heavy-based casserole over medium-high heat and brown the meat for 6–8 minutes, turning, until well browned on all sides; add the onion and cook for 3 minutes, until soft.
3. Pour in the red wine, scraping the bottom with a wooden spoon, and let it bubble for 2 minutes, until you can no longer smell the alcohol.
4. Add the carrots, bay leaves and hot stock, season with salt and pepper, cover and cook over low heat for 90 minutes, stirring now and then and adding a splash of hot water if it dries out, until the meat falls apart with a fork and the sauce is thick and dark.
5. For the last 15 minutes bring the water for the polenta to the boil, salt it and pour in the polenta in a thin stream, whisking; cook over low heat for 10 minutes, stirring often, until thick and creamy.
6. Remove the bay leaves and serve the stew and its sauce over the polenta.