Braised Beef and Mushrooms with Polenta

Ingredients

4 Servings

Impruneta-style Peposo Beef Stew:
Beef Rump 800 grams
Black Pepper 10 (Whole peppercorns)
Bay leaf 1
Sage (Leaves) as needed
Rosemary (Branch) as needed
Red wine 750 ml2
Garlic Cloves 5
Salt as needed
Classic Polenta Ingredients:
Corn Flour 300 grams
Almond Flour 75 grams
Water 2 liter
Cinnamon Powder as needed
Sage (Leaves) as needed
Extra-virgin olive oil as needed
Salt as needed
Carrot 1
Celery (Stalk) 1
Onion 1

Preparation

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.

Prepare the creamy Polenta base:
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.

Finish assembling the dish and serve
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.