| Prep: 20 mins | Cook: 2 hours 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 525 | 26g | 11g | 33g |
| sugars | fibre | protein | salt |
| 6g | 3g | 52g | 2.5g |
Why I Love Italian Stewed Meat with Polenta
I grew up surrounded by the time-tested recipes of Nebraska, where comfort food is a way of life. From creamy corn casseroles to sumptuous beef stews, our kitchen was a haven for farm-fresh flavors. With time, my appreciation for the humble and heartwarming character of Midwestern cuisine developed into a passion for exploring and experimenting with global cuisine. This brings me to the Italian delight, Stewed Meat with Polenta, a recipe I hold close to my heart.
The Satiny Connection
At first glance, Stewed Meat with Polanta seems worlds apart from my usual repertoire. Yet, its flavors tell a different story. The parallels I discovered between my Midwestern palate and this Italian classic are remarkable. The recipe’s use of ingredients like beef stew meat and a medley of vegetables, simmered for hours together, evoked the comforting memory of my mother’s slow-cooked dishes. It reminded me of those lingering Sunday lunches, where the aroma of a meticulously cooked beef stew would fill our family home.
Being a devout churchgoer, Sunday meals hold a significance in my life that goes beyond just food. They are a symbol of togetherness, of taking a pause, and of nourishing not just the body, but the soul as well. This Stewed Meat with Polenta recipe resonates with that spirit, earning its place within my most cherished set of recipes.
Meet the Maker
The inspiration behind this recipe was Lidia Bastianich, a chef I admire for keeping the essence of Italian food alive. Born in Italy, Lidia embodies the country’s love for hearty, home-cooked meals, much like the Stewed Meat with Polenta.
However, I have tried to give this recipe a slight Midwestern spin, by choosing beef as the main ingredient, being a favorite back home. The slow-cooked stew meat, enhanced with aromatic herbs and spices, pairs brilliantly with the simplicity of the polenta. The polenta underscores the robustness of the stewed meat, combining to produce a dish that’s a harmonious blend of luxury and comfort.
While I love the bustling energy of a spaghetti dinner or the elegance of a scaloppini, this Stewed Meat with Polenta is the kind of meal that doesn’t just satiate your hunger; it feeds the soul. Whether you’re a hard-working Nebraskan farmer, an Italian Nonna, or someone from anywhere in between, this recipe is one that blankets you with warmth and gratification, just like the Midwestern comfort food I grew up with.
What You’ll Need
- 2 lbs of beef stew meat, cut into 2-inch pieces
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves of garlic, minced
- 1 cup of red wine
- 14.5 ounces of canned diced tomatoes
- 2 tablespoons of tomato paste
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 1 teaspoon of dried basil
- 1 teaspoon of dried rosemary
- 2 bay leaves
- 2 cups of water
- 1 cup of cornmeal
- 4 cups of milk
- 1 teaspoon of salt
- 2 tablespoons of butter
Method
Step One
Heat the olive oil over medium-high heat in a large pot, then add the beef stew meat. Cook until all sides of the meat are browned. Remove the meat from the pot and set it aside.
Step Two
In the same pot, add the finely chopped onion, carrots, celery, and minced garlic. Cook over medium heat until the vegetables are tender.
Step Three
Add the red wine to the pot and scrape the bottom to loosen any bits that have stuck to the bottom. Add the canned diced tomatoes, tomato paste, salt, pepper, dried basil, dried rosemary, and bay leaves. Stir everything together.
Step Four
Return the browned meat to the pot and add the 2 cups of water. Lower the heat, cover the pot, and let it simmer for about 2 hours, or until the meat is tender.
Step Five
While the meat is simmering, you can start making the polenta. In a separate pot, bring the milk to a boil. Slowly whisk in the cornmeal. Reduce the heat to low and continue to whisk the mixture until it thickens.
Step Six
Add the teaspoon of salt and the butter to the polenta and stir until the butter is completely melted. Keep the polenta warm until the beef is ready.
Step Seven
Once the meat is tender, taste the sauce and adjust the seasoning if necessary. Remove the bay leaves before serving. Serve the stewed meat over the polenta.
