tagAlt.Stew with Porcini Mushrooms and Polenta

Slow-Braised Beef and Porcini Mushrooms over Creamy Polenta

Name: Slow-Braised Beef and Porcini Mushrooms over Creamy Polenta
Prep time: 30 min
Cook time: 250 min
Total time: 280 min
Yield: 4
Cuisine: Italian
Ingredients: 800gram Beef Rump; 10 Black Pepper; 1 Bay leaf; as needed Sage (Leaves); as needed Rosemary (Branch); 750milliliter Red wine; 5 Garlic Cloves; as needed Salt; 500gram Cornmeal; 1liter Water; 25gram Porcini mushrooms; 1 Garlic Cloves; 1 Parsley (Stem); as needed Extra-virgin olive oil

A hearty winter showpiece: dried porcini mushrooms add deep umami, while classic creamy polenta offers the perfect canvas for meltingly tender beef stew.
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Vanessa:

Loving this beef stew on top of polenta - can't get enough. Even my very specific-about-their-food kids eat this up, polenta and all. It does remin...

read all reviews...

Slow-Braised Beef and Porcini Mushrooms over Creamy Polenta

Indulge in the ultimate comfort food with this delicious Slow-Braised Beef and Porcini Mushrooms served atop luxuriously creamy polenta. This dish celebrates rich umami flavors thanks to the use of dried porcini mushrooms, slow-cooked beef, and a silky cornmeal base. The roots of this recipe reach deep into northern Italian tradition, where polenta has long been a staple, and hearty braises are a wintertime favorite.

Perfect Wine Pairings for Braised Beef and Mushrooms with Polenta

To complement this robust dish, select a bold Italian red wine with vibrant tannins, such as an Aglianico dei Campi Taurasini or a classic Barbaresco. Their structure balances the richness of the beef and earthiness of the mushrooms. For adventurous palates, a traditional method sparkling rosé can accentuate the aromatic depth of the porcini, creating a truly memorable pairing experience.

Ingredients

for 4 servings

Impruneta-style Peposo Beef Stew

Beef Rump 800 grams
Black Pepper 10 (Whole peppercorns)
Bay leaf 1
Sage (Leaves) as needed
Rosemary (Branch) as needed
Red wine 750 ml2
Garlic Cloves 5
Salt as needed

Classic Polenta Ingredients

Corn Flour 300 grams
Almond Flour 75 grams
Water 2 liter
Cinnamon Powder as needed
Sage (Leaves) as needed
Extra-virgin olive oil as needed
Salt as needed
Carrot 1
Celery (Stalk) 1
Onion 1

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Preparation

for 4 servings

Step

Of 3

Start the Tuscan-Style Beef Stew

Cut the beef into chunky cubes and place them in a heavy-bottomed pot, ideally made of metal for even heat distribution.

Add all the remaining stew components—onion, carrot, celery, tomato paste, herbs, and seasoning. Bring the pot to a lively boil.

Once boiling, reduce the heat to a gentle simmer. Cook uncovered on medium-low for at least 3 hours, or until the beef becomes fork-tender. Should the stew begin to dry out during cooking, replenish it gradually with warm water or vegetable broth to maintain a luscious consistency.

Step

Of 3

Craft the Creamy Polenta Base with Porcini

In a medium saucepan, bring water to a rolling boil. While waiting, thoroughly rinse the dried porcini mushrooms to remove any grit. Set aside. Peel and finely mince the garlic, and coarsely chop fresh parsley; reserve both.

Add the rinsed mushrooms to the boiling water and let them steep for at least 30 minutes, allowing them to rehydrate. Once softened, drain well, squeeze out excess water, and roughly chop the mushrooms.

Return the water to a boil, season with salt, and slowly sprinkle in the coarse cornmeal polenta (avoid pre-cooked varieties), stirring vigorously with a wooden spoon to avoid clumping. Let the polenta cook slowly over very low heat for at least 1 hour, stirring frequently for a creamy texture.

Meanwhile, heat a generous glug of extra-virgin olive oil in a sauté pan. Add minced garlic and parsley, cooking until fragrant, then fold in the porcini mushrooms. Sauté briefly to blend the flavors, then stir this mixture into the finished polenta for extra depth and aroma.

Step

Of 3

Assemble and Present the Dish

Ladle a hearty scoop of steaming polenta onto each serving plate, creating a soft bed for the stew. Top generously with a portion of the rich beef and mushroom braise.

Finish with a drizzle of high-quality olive oil and, if desired, a sprinkle of chopped parsley. Serve immediately and savor every forkful of this warming Italian classic.

Reviews

Vanessa Monday 17th of August 2020

Excellent variant of classic dish

Loving this beef stew on top of polenta - can't get enough. Even my very specific-about-their-food kids eat this up, polenta and all. It does remind me of some dishes I enjoyed while touring Tuscany - if you haven't been in the off winter months, I highly recommend that too. It's so good to remind myself of these super dishes I ate while there and to be able to do it from my own kitchen makes it all the better. Be sure to use a good quality red wine for the stew - I've tried both good and bad wines, and here, it does make a difference.

Joyce T. Foreman Monday 17th of May 2021

Thick and tasty

Love the Tuscan beef stew - it takes me right back to enjoying this dish right in the middle of Impruneta. Totally dig the blend of rich black pepper and tender beef - slow stewing makes everything so amazing and well-meshed. I think this might be perfection in a bowl.

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Slow-Braised Beef and Porcini Mushrooms over Creamy Polenta

A hearty winter showpiece: dried porcini mushrooms add deep umami, while classic creamy polenta offers the perfect canvas for meltingly tender beef stew.
Add to favourites

Slow-Braised Beef and Porcini Mushrooms over Creamy Polenta

Perfect Wine Pairings for Braised Beef and Mushrooms with Polenta

30 total time (min)

250 cooking time (min.)

14 ingredients

502 kCal

3 steps to complete the preparation