Polenta with Beef Stew

Method

1. Cut the beef (cappello del prete) into slices, then into cubes.
2. In a pan with a drizzle of olive oil, sear the meat on all sides until browned. Set aside.
3. In a casserole, make a soffritto with diced celery, carrots, and onions.
4. When the vegetables are roasted, add the meat back to the pot.
5. Deglaze with a whole bottle of red wine.
6. Add one tablespoon of tomato concentrate (paste).
7. Lower the heat, cover with a lid, and cook for 3 hours.
8. Prepare the polenta: bring 2 liters of water to a boil, add black pepper and a drizzle of olive oil.
9. Gradually pour in 558 g of polenta taragna, stirring constantly.
10. Cook the polenta according to package directions until creamy.
11. Make a well in the center of the polenta and fill it with the stewed meat sauce.