Italian beef stew with creamy polenta

Babiche Martens

Ingredients

2 Tbsp	Oil
1 kg	Beef steak, cut in 2cm cubes (Main)
2 pieces	Smokey bacon, diced
1	Onion, chopped
2	Celery stalks, sliced
4 cloves	Crushed garlic
2	Carrots, peeled and sliced
50 g	Dried porcini mushrooms, soaked in 1 cup water
2 stalks	Fresh rosemary
1 cup	Red wine
400 g	Chopped tomatoes
12	Baby onions, peeled
¼ cup	Fresh parsley
¼ cup	Fresh basil

Polenta

3 cups	Water
1 cup	Polenta (Main)
½ cup	Cream
½ cup	Parmesan cheese, grated

Directions

1. Preheat oven to 150C. Heat oil in a large pot or one that can be transferred to oven.
2. Brown the beef in batches until sides are sealed. Remove and set aside.
3. Add bacon, onion, garlic, celery, onion and carrots, and cook for 5 minutes until softened.
4. Add beef, mushrooms and water, rosemary, wine, tomatoes and salt and pepper.
5. Cover and place in oven for 1 hour. Add baby onions and continue to cook for 40 minutes, or until beef is tender.
6. Just before serving, stir in chopped basil and parsley. Serve with creamy polenta.
7. For the polenta, bring the water to a rapid boil, create a whirlpool and pour polenta in a steady stream. This will eliminate lumps.
8. Reduce heat and stir continuously for 10 minutes. Remove from heat and add cream, parmesan and butter. Season with pepper and salt.