Prep Time 30 minutes
Cook Time 1 hour
Additional Time 30 minutes
Total Time 2 hours
- olive oil
- 1kg beef roasting joint
- 1 onion, diced
- 1 celery stick, dicd
- 1 carrot, peeled and diced
- 2 garlic cloves
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 bay leaf
- 1 tbsp of tomato purée
- 750ml of Barolo wine
- In a heavy-bottomed casserole with a lid, heat a glug of olive oil – it should be just big enough to hold the beef. Season the beef liberally with salt and pepper before adding it to the pan and browning on all sides
- Set the beef aside after removing it from the casserole. Cook the diced vegetables and garlic in the same pan until softened
- Stir in the herbs and tomato puree. Cook for a few minutes, stirring constantly to prevent it from sticking. Reintroduce the beef to the pan.
- Pour the wine over the beef and bring to a boil before reducing to a simmer. Simmer for 2 hours, covered. Stir occasionally to ensure nothing sticks to the bottom of the pan, and if the wine does not cover the beef, turn it over every 30 minutes to prevent any part of it from drying out
- Remove the beef from the pan and set it aside in a warm place. Blitz the remaining stew in the casserole with a hand blender to make a glossy, thick sauce.
- To make the polenta, heat the vegetable stock in a saucepan over medium heat. When the pan is hot, add the polenta and cook for 4-5 minutes, whisking constantly to avoid lumps. When the sauce has thickened, add the butter and season with salt and pepper
- Carve the beef against the grain and place it on top of the polenta. Pour over the sauce and serve the remainder on the side. With a glass of Barolo wine, serve.
Amount Per Serving Calories 205Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 162mgCarbohydrates 9gFiber 1gSugar 2gProtein 1g