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Beef stew with polenta
Serves 6-8 Starters and mains
Ingredients
- 1.35kg well-hung stewing beef or lean flank
- olive oil, for frying
- 2 large carrots, cut into 1cm slices
- 285g sliced onions
- 1 heaped tbsp plain flour
- 150ml red wine
- 150ml beef stock
- 250ml homemade tomato purée (see below)
- 140g sliced mushrooms (flat ones have more flavour)
- 1tbsp chopped flat-leaf parsley
- polenta, prepared according to packet instructions
For the tomato purée
- 900g very ripe tomatoes, quartered
- 1 small onion, chopped
- 1tsp granulated sugar
For the gremolata
- 4tbsp freshly chopped flat-leaf parsley
- 1 generous tsp grated or finely chopped lemon zest
- 2 garlic cloves, finely chopped
Method
To make the tomato purée, put the tomatoes into a stainless-steel pan with the onion, sugar and pinch each salt and freshly ground pepper. Cook over a gentle heat until the tomatoes are soft (no water needed). Put through the fine blade of a mouli legumes or sieve. When cold, chill or freeze.
Preheat the oven to 170C/ 325F/Gas 3. Trim the meat of excess fat, then cut into 4cm cubes. Heat 1tbsp olive oil in a casserole, add the carrots and onions and sweat over a gentle heat with the lid on for 10 minutes.
Heat a little more oil in a frying pan until almost smoking. Sear the meat on all sides, reduce the heat, stir in the flour and cook for 1 minute. Mix the wine, stock and 250ml tomato purée and add gradually to the casserole. Season with salt and freshly ground pepper. Cover and cook gently for around 2-3 hours in the oven, depending on the cut of meat. Meanwhile, sauté the sliced mushrooms in a hot pan in a little olive oil and add them to the casserole with the chopped parsley around 30 minutes before the end of the cooking time.
To make the gremolata, mix the ingredients together in a bowl. Serve the stew with polenta and a good green salad.
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