30 mL (2 tbsp) of olive oil
1 kg stewing beef, cut into large cubes
3 slices of bacon, diced
2 shallots, minced
3 garlic cloves, minced
250 mL (1 cup) of red wine
375 mL (1½ cups) of beef broth
1 can (411 g) of diced tomatoes
30 mL (2 tbsp) tomato paste
1 bay leaf
1 sprig of fresh thyme
875 mL (3½ cups) of chicken broth
125 mL (½ cup) of 35% cooking cream
250 mL (1 cup) of instant polenta
125 mL (½ cup) of Armstrong medium Cheddar cheese, grated
Sea salt and black pepper
- For the shredded beef: in a large pot, heat the olive oil over medium-high heat. Add the beef and bacon and sauté for 5 minutes, or until the meat is browned on all sides. Add the shallots and garlic and cook, stirring, for 2 minutes. Add the wine, beef broth, diced tomatoes, tomato paste, bay leaf, thyme sprig, and 5 mL (1 tsp) sea salt. Stir to incorporate the seasonings. Bring to a boil, then reduce the heat to low, cover, and cook for about 2.5 hours, or until the beef is very tender. Remove from the heat and use forks to shred the beef. Stir, adjust seasoning if needed, then keep warm.
- For the polenta: in a saucepan, bring the chicken broth and the 35% cooking cream to a boil. Reduce the heat to medium-low, then add the polenta. Stir, using a wooden spoon or a spatula, until the polenta is creamy, 3 to 4 minutes. Stir in the Armstrong medium Cheddar cheese, then season with salt and pepper.
- Spoon polenta onto serving plates, then cover with shredded beef. Garnish with fresh thyme leaves and serve immediately.