Beef Stew with creamy Polenta

A warming recipe for a cold and rainy day.

Ingredients Beef Stew

1,5kg cubed beef (chuck roast)
4 pieces beef bone
1kg diced potatoes
6 diced carrots
1 can of chickpeas (220 g)
480g tinned tomatoes
3 finely chopped onions
3 finely chopped garlic cloves
3 Tbsp tomato paste
1,5L beef stock
herbs (optional): thyme, parsley, lemon thyme
spices (optional): paprika powder, cumin, turmeric, dried majoram, dried oregano, garlic powder, onion powder, salt, pepper)
flour to coat meat
salt, pepper

Ingredients Polenta (use double for a bigger batch)

250g polenta
1,2L beef stock
50g butter
100g grated parmesan cheese or Grana Padano
salt, pepper

Method Beef Stew & polenta

1. Wash bones and dry beef.

2. Dust beef with salted flour and put oil in a pot. Bring up to heat.

3. Brown meat in batches and take out of the pot.

4. Add onions to the pot and stir for some minutes.

5. Deglaze with a little bit of stock and scrape of residue (fond) that has set on the bottom of the pot.

6. Add garlic and let it cook till you get a nice fragrant smell of garlic.

7. Add tomato paste and cook for one minute.

8. Add two teaspoons of spice mix and stir.

9. Add potatoes, carrots, chickpeas and a little bit of the stock.

10. Add salt, pepper and put the browned meat back in the pot.

11. Add canned tomatoes, the rest of the stock and the bones.

12. While you bring stew up to boil add herbs.

13. Once stew is boiling turn stove to a low heat and cook it for 1,5 hours with the lid.

14. Remove lid after 1,5 hours and cook for another 1,5 - 2 hours without a lid.

15. Stir stew occasionally.

16. Stew is ready once beef is fork tender.

17. For the polenta use a 1 to 4 ratio polenta and stock (1 part polenta, 4 parts liquid).

18. Bring stock to a boil and stir in polenta slowly.

19. Keep stirring with a whisk on a low heat till it thickens and polenta is tender (about 15 minutes).

20. Add butter, cheese, salt and pepper to liking.

21. Serve and enjoy!