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beef stew with polenta italian recipe

Italian Beef Stew with Creamy Polenta (Spezzatino over Polenta)

Slow-braised Italian beef cooked gently with onion, carrot, celery, red wine, and herbs, served over soft, creamy polenta finished with butter and Parmesan. Warm, rich, and comforting—perfect for a relaxed, slow-cooked meal.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 720
Ingredients Method Notes

Ingredients
  

For the Beef Stew
  • 2½ lb chuck roast cut into large cubes
  • 3 tbsp olive oil
  • 1 large onion finely chopped
  • 2 carrots finely chopped
  • 2 celery stalks finely chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 3 cups beef stock or water
  • 1 bay leaf
  • 1 sprig rosemary
  • Salt to taste
  • Black pepper to taste
For the Polenta
  • 1 cup cornmeal polenta
  • 3 –4 cups water or stock or mix of both
  • 2 tbsp butter
  • ½ cup grated Parmesan cheese
  • Salt to taste

Method
 

Make the soffritto
  1. Heat olive oil in a wide pot on low heat. Add onion, carrot, and celery. Cook slowly for 10–15 minutes until soft and sweet, not browned. Add garlic and cook 30 seconds.
Brown the beef
  1. Add beef pieces to the pot. Season lightly with salt and pepper. Turn the meat so it browns gently on all sides.
Add tomato paste and wine
  1. Stir in tomato paste and cook 3–5 minutes until darker and fragrant. Pour in red wine and scrape the bottom. Let it reduce until the sharp smell fades.
Braise slowly
  1. Add stock so the liquid almost covers the meat. Add bay leaf and rosemary. Cover and simmer very gently for 2–3 hours, stirring occasionally, until the beef is fork-tender.
Finish the sauce
  1. Remove herbs. Skim off excess fat. If the sauce is thin, simmer uncovered for a few minutes to thicken. Taste and adjust salt and pepper.
Cook the polenta
  1. Bring water or stock to a boil. Slowly whisk in cornmeal. Lower heat and cook 15–25 minutes, stirring often, until smooth and creamy.
Finish polenta
  1. Remove from heat. Stir in butter, Parmesan, and salt. Adjust thickness with warm water if needed.
Serve
  1. Spoon creamy polenta into bowls. Top with beef and plenty of sauce. Finish with olive oil and extra cheese.

Notes

  • Keep the heat low. The pot should barely bubble.
  • Chuck roast works best—don’t swap it for lean beef.
  • Polenta should be soft, not stiff. Loosen it before serving.
  • The stew tastes even better the next day.
  • Skimming fat at the end keeps the sauce rich but clean.