Stewed Beef With Creamy Polenta

Submitted by dicentra

"Northern Italian entree from Bon Appétit"

 

• Ready In: 2hrs 30mins
• Ingredients: 15
• Serves: 8

ingredients

• 3 1⁄4 lbs boneless beef chuck roast, trimmed (about 2 inches thick)
• 1⁄2 cup matchstick-size strips pancetta or 1/2 cup bacon
• 1 (750 ml) bottle dry red wine
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled, cut into 1/2-inch-thick rounds
• 2 celery ribs, cut into 1/2-inch-thick pieces
• 2 bay leaves
• 1 tablespoon whole juniper berries
• 1⁄2 ounce dried porcini mushrooms, rinsed to remove grit
• 1 teaspoon whole black peppercorn
• 2 whole cloves
• 8 cups water
• 2 teaspoons salt
• 2 cups polenta (coarse cornmeal)

directions

1. Make polenta: Combine 8 cups water and salt in heavy larger saucepan. Bring to a boil.
2. Gradually add cornmeal, whisking until smooth. reduce heat to low. Cover and cook until polenta is thick and creamy, stirring frequently, about 30 minutes.
3. Using small sharp knife, cut 1-inch-deep slits all over beef. Fill each slit with pancetta strip. Place beef in large bowl; pour wine over. Cover; chill overnight.
4. Drain wine from beef, reserving wine. Pat beef dry with paper towels. Heat 2 tablespoons oil in heavy large pot over high heat.
5. Add beef and cook until brown on both sides, about 10 minutes total. Add reserved wine, onion and next 7 ingredients.
6. Bring to a boil. Reduce heat to medium-low. Cover and cook until beef is very tender, turning beef occasionally, about 2 hours and 45 minutes.
7. Using tongs, transfer beef to platter. Tent beef with foil to keep warm. Discard bay leaves from wine mixture in pot.
8. Working in batches, coarsely purée wine mixture in blender. Return to pot and bring to a simmer. Season sauce to taste with salt and pepper.
9. Spoon polenta into large bowl. Cut beef into 1/2-inch-thick slices. Spoon sauce over beef.