(Serves four)

1 kg fresh stewing beef, cut into
2-cm cubes
Seasoned flour for dusting
3 tbsp olive oil
1 large onion, chopped
3 cloves garlic
3 tbsp tomato paste
Pinch each cloves and cinnamon
250 ml red wine
2 tbsp chopped parsley
1 tbsp chopped celery leaves
2 bay leaves
Approx. 300 ml beef stock
Salt and pepper
1 large red pepper, cut into thin strips
Handful pitted black olives
250 g instant polenta
30 g butter

Roll the cubes of beef in flour and shake off the excess. Heat the oil in a large pan and fry them in batches, turning to brown evenly, then transfer the meat to a plate.

Add the onion to the pan and cook until starting to soften, then stir in the garlic, tomato paste and the spices and cook for a minute more. Return the beef to the pan, add the wine and let it simmer for 10 minutes.

Stir in the parsley, celery and bay leaves, pour in enough beef stock to just cover the meat, season with salt and pepper and bring to the boil. Lower the heat, cover the pan and simmer gently for about one and a half hours. Add the pepper and olives and cook for another 30 minutes or until the beef is very tender.

Cook the polenta according to the instructions on the packet, then beat in the butter. Divide the polenta between warm plates and top with the beef.

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