Episode # 05 - Beans, Beef Stew, Polenta & String (2 of 2) - Italian Cuisine

Today we service: beef on polenta, cooked with a side of green beans on a bed of tomatoes. We drank ... almost everything: Chianti Classico - Coltibuono 2005 Yellow Tail - Merlot / Cabernet 2006 beef stew for 4 Preparation time 15 minutes Cooking time 2 hours Ingredients 2 pounds stew beef, cut into 1 cm cubes 3 ripe tomatoes 3 carrots 3 stalks of celery 3 / 4 red onion 2 handfuls of thyme olive oil, salt, pepper, and chop medium-fine two glasses of wine and prepare Peal onion. Rinsetoo long and cut the celery into 1 / 2 cm pieces. Peel carrots, cut into long, if they are large enough, and then cut into 1 / 2 inch pieces. Wash the thyme. Time to cook in a cast iron pot, pan the onion, carrot and celery in about 3 tablespoons of olive oil over medium - high until the onion becomes golden brown. The meat, the maintenance of the oven on a medium - high heat and brown it well. Before pouring the gravy part in a pan, add the twoGlasses of wine, stir well and let the alcohol evaporate ... It smells pungent essence immediately. In a few minutes of your stew is ready to start cooking, and finally settled in the pan, lower the oven to half over medium heat with salt, pepper, thyme and tomatoes and stir well with a lid. From now on, just a waiting game ... stirring every 10 minutes to make sure the flame is not too high or the pot starts to stick to the bottom of the...