Loving this beef stew on top of polenta - can't get enough. Even my very specific-about-their-food kids eat this up, polenta and all. It does remin...
This Braised Beef and Mushrooms with Polenta is easy-to-make savoury comfort food! Creamy polenta tender braised beef and fresh mushrooms.
The ideal pairing for this important dish is a structured red wine with lively tannins, that can dry out the succulence of the stew, such as an Aglianico dei Campi Taurasini or a Barbaresco. For those who want to be daring, a classic method pink bubble enhances the aromatic notes of the porcini mushroom.
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for 4 servings
Coarsely cube beef and place into medium metal-bottomed soup pot.
Add remaining stew ingredients, bring to boil.
Lower heat to medium-low, and allow to simmer for at least 3 hours or until meat is softened nicely. If stew begins to look dry, add either room temperature water or vegetable broth.
Bring water to boil in medium sauce pot. While water is boiling, thoroughly clean and rinse dried Porcini mushrooms, set aside. Peel and finely mince garlic, set aside. Coarsely mince parsley, set aside.
Add cleaned mushrooms, and allow to soak at least 30 minutes. Remove from water, drain well. When softened, coarsely chop mushrooms, set aside.
Bring water back to boil, add salt, and very slowly add in polenta (cornmeal, be sure it's not precooked variety), stirring constantly with wooden spoon. Allow polenta to continue cooking over low heat for at least 1 hour.
In medium sauté pan, coat bottom with extra-virgin olive oil. When heated, add garlic and parsley. Stir for 30 seconds, add porcini mushrooms and allow flavors to blend for a few moments. Once cooked through, add to cooked polenta.
On serving plate, place generous portion of warm polenta and top with serving of beef stew.
Garnish with drizzle of olive oil and serve immediately.
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90 minutes 19 ingredients 408 kCal
Vanessa Monday 17th of August 2020
Excellent variant of classic dish
Loving this beef stew on top of polenta - can't get enough. Even my very specific-about-their-food kids eat this up, polenta and all. It does remind me of some dishes I enjoyed while touring Tuscany - if you haven't been in the off winter months, I highly recommend that too. It's so good to remind myself of these super dishes I ate while there and to be able to do it from my own kitchen makes it all the better. Be sure to use a good quality red wine for the stew - I've tried both good and bad wines, and here, it does make a difference.
Joyce T. Foreman Monday 17th of May 2021
Thick and tasty
Love the Tuscan beef stew - it takes me right back to enjoying this dish right in the middle of Impruneta. Totally dig the blend of rich black pepper and tender beef - slow stewing makes everything so amazing and well-meshed. I think this might be perfection in a bowl.