Rich-filled Italian Beef Stew with Polenta

Ingredients

• 800 grams of beef stew meat, cubed
• 2 onions, sliced
• 2 cloves of garlic, minced
• 1 red bell pepper, sliced
• 2 carrots, diced
• 200 grams of mushrooms, sliced
• 400 grams of canned diced tomatoes
• 250 ml of red wine
• 2 bay leaves
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
•  olive oil
•  salt and pepper
•  For the polenta:
• 200 grams of polenta
• 1 liter of vegetable broth
• 100 grams of grated Parmesan cheese
•  butter

Instructions

1. 1 Heat some olive oil in a large Dutch oven. Add the meat and brown it on all sides. Remove the meat from the pan and set it aside.
2. 2 In the same pan, add the onion, garlic, bell pepper, carrots, and mushrooms. Cook for a few minutes until the vegetables become soft.
3. 3 Add the meat back to the pan, along with the diced tomatoes, red wine, bay leaves, thyme, and rosemary. Season with salt and pepper. Bring to a boil, reduce the heat, and let it simmer for about 3 hours, until the meat is tender. Stir occasionally.
4. 4 For the polenta, bring the vegetable broth to a boil. Add the polenta and stir until the mixture thickens. Stir in the Parmesan cheese and some butter. Season with salt and pepper.
5. 5 Serve the beef stew on top of the polenta. Buon appetito!