Beef and bourbon stew with polenta

  • 15 mins preparation
  • 1 hr 45 mins cooking
  • Serves 4
  • Print


Beef and bourbon stew with polenta
  • 3 tablespoon olive oil
  • 1 large brown onion, sliced
  • 2 carrots, peeled and sliced
  • 3 celery stalks, trimmed and sliced
  • 3 clove garlic, minced
  • 2 teaspoon finely chopped rosemary
  • 1/4 cup plain flour
  • sea salt and cracked black pepper
  • 750 gram diced chuck steak
  • 1/2 cup bourbon
  • 2 cup beef stock
  • 1 cup tomato passata
  • 2 bay leaves
  • 1 tablespoon sugar
  • 1 cup instant polenta
  • 80 gram butter, chopped
  • 1/2 bunch chives, chopped
  • handful, flat-leaf parsley leaves, chopped roughly, to serve


Beef and bourbon stew with polenta
  • 1
    Preheat oven to 180°C (160°C fan-forced). Heat half the olive oil in large saucepan or baking dish over medium-high heat. Add onion, carrot and celery, and cook for 6 minutes. Add garlic and rosemary, cook for a further 2 minutes, then transfer to bowl and set aside.
  • 2
    Add remaining oil to pan. Season flour well with salt and pepper, add beef and toss to coat. Brown in hot oil in 2 batches for few minutes each (you may need to add a little more oil in between batches). Deglaze pan with bourbon, scraping bottom of the pan to release any sediment.
  • 3
    Add stock, passata, bay leaves and sugar to pan. Return vegetables to pan and bring to boil. Transfer to oven and cook stew for 1 hour.
  • 4
    After 1 hour, bring 3 cups water to boil in medium saucepan over medium-high heat. Add polenta, in a steady stream, while whisking. Cook for about 1 minute until thickened. Remove from heat and stir through butter and chives. Season with salt and pepper, to taste.
  • 5
    Remove stew from oven and season. Dollop large spoonfuls of polenta on top of stew, return to oven for 30 minutes and cook until polenta is crispy on top. (Some of the polenta will melt into the sauce and thicken it slightly, while the polenta that stays above the liquid will become nice and crispy on the outside).
  • 6
    Serve sprinkled with parsley and sea salt.

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