Beef stew with polenta
Added by marcedvr | Tue 22 Dec 2009 @ 14:32
the great think and most important about stew is to be soft, melt in your mouth and in finally, to be flavorful...
500 g stewing beef
3 carrots, halved
3 stick of green celery, sliced in big size
1 red onion, cut in big size
4 cloves garlic
2 bay leaf
1 glass red wine
1 l beef stock
a good handful of parsley, finely chopped
sea salt and pepper
extra virgin olive oil
Heat a large pan with some olive oil and add the beef. Keep cooking until start to be brown, then take out the beef. In same pan add if is necessary more olive oil, onion and garlic. reduce on medium heat and keep to cook until is soft, then add carrot, celery, chili and bay leaf. Season with salt and pepper.
Add beef stew in the pan, change on high heat and then add a glass red wine. Cook till the alcohol is evaporated then add one ladle beef stock, cover with lid, reduce to medium heat. Now you must to be patient to cook about 1 hour. In this time just add more beef stock if is necessary.
I recommendation to serve with polenta and sprinkle parsley, celery leafs and extra virgin olive oil.