Beef Stew with Wild Mushrooms and Polenta

Is a rich and tasty proposal, a tasty alternative to the classic stew with potatoes, a must on autumn tables. Easy to prepare, creamy and enveloping, it can be considered a single dish if accompanied by polenta, as in today's proposal, or mashed potatoes. Meat stew is one of the "great classics" of Italian cuisine, a traditional dish that brings with it many memories and great symbolic value. Always present on holiday tables, it is able to make every occasion of conviviality special. A preparation that never sets, loved for its simplicity and its ability to adapt to time and fashions, as well as a source of inspiration for starred chefs who enjoy reinterpreting it in new variations. Small, tender chunks of meat slowly cooked in gravy have given rise to countless combinations over the years. Among the most traditional meats we find beef, veal and pork, but the more rustic flavors of the mountain huts also offer variants with game meat, such as roe deer, deer, fallow deer or wild boar. Today, for lighter cuisine, white meats such as chicken or turkey are also used. There are also vegetarian versions, in which meat is replaced by legumes such as white beans, lentils (rich in protein and low in saturated fats), soy bites, seitan or wheat muscle, a wheat gluten derivative with an intense flavor reminiscent of chicken meat, combined with mushrooms. Now let's see what we need to make our Beef Stew with Forest Mushrooms Polenta. Ingredients 1 kg of beef 500 grams of frozen mixed forest mushrooms + 80 grams of dried porcini mushrooms 2 cloves of garlic mixture of 1 carrot, 2 celery stalks and 1 onion, finely chopped 1 glass of dry white wine white flour to taste 1 package of peeled tomatoes salt Oil parsley to taste Ingredients for the polenta 280 grams of polenta 1 liter of water 1 teaspoon of extra virgin olive oil Preparation Let's start by putting the dried porcini mushrooms in warm water to soften them, leaving them to soak for about 40 minutes. Then, gently, we remove the excess water. In a large pan, pour a drizzle of Extra Virgin Olive Oil Company, add a clove of garlic and let it brown. At this point, add the frozen mushrooms (not thawed) and the porcini mushrooms that we have found in water, removing excess water. Let everything cook for about ten minutes. At the end of cooking, season with salt and add chopped fresh parsley. Now let's prepare the meat: dip it in white flour, removing the excess. In a saucepan, heat a drizzle ofbExtra Virgin Olive Oil, add a clove of garlic and a mixture of carrots, celery and onions, making it brown. Remove the garlic and add the meat, browning it over high heat to seal the juices. Add the wine and let it evaporate, then add the peeled tomatoes, the previously cooked mushrooms, season with salt and pepper and lower the heat. Cover with a lid and continue cooking over low heat. For a good result, cooking must be slow and long, for at least an hour (if necessary, add a few ladles of vegetable broth during cooking). In the meantime, prepare the polenta: bring water to a boil with salt and a teaspoon of oil. Add the polenta in a rain, stirring constantly, and cook for about 40 minutes. We serve our Beef Stew with Forest Mushrooms with oil from together with Polenta.