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Soft polenta with slow-braised beef stew is the quintessential northern Italian cold-weather meal. This high protein mediterranean family dinner is deeply satisfying and perfect for a carnivore's appetite.
1. Cut beef chuck into 2-inch cubes and season with salt and pepper; let sit for 15 minutes before cooking.
2. Heat olive oil in a large Dutch oven over medium-high; brown beef cubes on all sides in batches for deep caramelization, then transfer to a plate.
3. In the same pot, add diced onion, carrot, and celery; sauté over medium for 6 minutes to soften and release aromatics.
4. Stir in tomato paste and minced garlic; cook 2 minutes, scraping the pot to prevent sticking, then add rosemary and bay leaf.
5. Return beef to the pot, add beef stock, bring to a gentle simmer; cover and braise on low for 2.5 hours until beef is fork-tender.
6. Meanwhile, combine water and polenta in a saucepan; bring to a boil, then reduce to low and whisk frequently for 30 minutes until creamy.
7. Stir in butter, add a pinch more salt to the polenta, and remove from heat; serve warm polenta topped generously with the slow-braised spezzatino.
