Nourishing Body and Soul: Slow-Cooked Beef Ragu with Creamy Polenta, Inspired by the Power of Words

It’s one of those characteristic rainy spells in Buenos Aires once again – the kind of day that begins with the sky shrouded in heavy, ominous clouds, promising to linger indefinitely. The weather forecast paints a picture of persistent grey, forecasting a week dominated by heavy showers, interspersed only by fleeting drizzles. As these melancholic, moisture-laden days often do, the weather invariably steers my thoughts towards broader reflections on life itself.

This morning, as I slowly rubbed the sleep from my tired eyes, an email landed in my inbox. It was a message about the importance of being a person who consistently follows through on their commitments and words. Within minutes of reading it, I found myself enveloped in a state of pensive contemplation, reflecting deeply on the aspects of myself and my life that I wish to change and improve. This introspective mood stayed with me as I began my workday.

During a much-needed lunch break, I found solace in sifting through some of my favorite blogs. It was then that a profound realization struck me: the bloggers and writers whose work consistently captivates me are often those who possess a grander vision—an image of a life that transcends their individual selves, aiming for a larger, more impactful purpose.

Finding Inspiration in the Midst of Grey Skies

Nicole Gulotta, the creative force behind Eat This Poem, stands as a significant source of inspiration for me. Her dedication and vision are truly remarkable. Nicole founded The Giving Table, a commendable not-for-profit organization that strategically supports various campaigns and fundraising initiatives for carefully selected causes. This year, her focus is squarely on The Lunchbox Fund, an organization I had the privilege of mentioning in an earlier post dedicated to raising awareness about global hunger.

It is profoundly humbling to witness the efforts of a single fellow blogger who can channel the collective power of numerous individual bloggers, focusing that immense energy on raising awareness about the pervasive poverty in South Africa. This is a harsh reality that most of us can scarcely begin to comprehend, yet it is the daily truth for countless children living there. It’s equally breathtaking to grasp that, by actively participating in this movement to combat hunger and spread the word, a significant number of children will directly benefit from the generous donations galvanized by Nicole’s noble cause. Her work exemplifies how individual passion can spark widespread positive change.

Once again, and certainly not for the first time in my life, I find myself utterly astounded by the sheer, unadulterated power of the written word. When wielded thoughtfully and intentionally for the greater good, the written word possesses an incredible ability to manifest tangible improvements in the lives of people whom we may never even have the chance to meet. I am in absolute awe of how a simple story, when told with genuine sincerity and unwavering truth, can deeply touch the hearts of so many. This powerful connection allows it to spread rapidly through the masses, propelled by humanity’s intrinsic desire to cling to hope, faith, and love.

Talking Writing articulates this sentiment perfectly in the following insightful quote:

“Great writing makes us want to sing or shout or argue.”

This quote resonates deeply with my aspirations. I yearn to create writing that doesn’t just inform but profoundly evokes a spectrum of powerful feelings in its readers. Feelings strong enough to compel them to initiate meaningful changes in their lifestyles, to shift their perspectives, or to challenge their existing mindsets. My aim is to leave an indelible mark, to create a noticeable dent in the world, and most importantly, to leave people deep in thought, long after they have finished reading my message. The goal is not just consumption of content, but genuine reflection and potential transformation.

A Culinary Companion for Contemplation: Beef Ragu with Creamy Polenta

I believe that having such a clear intention is an excellent starting point for any endeavor. And for this particular moment of clarity and introspection, I have today’s rainy weather to thank. A pensive mind and these melancholic, rainy days often go hand-in-hand with the comforting warmth of hot, slow-cooked stews. It seems perfectly fitting, then, that this rich beef ragu served over creamy polenta makes for ideal company as I navigate my thoughts and reflect on these inspirations.

The Meditative Art of Slow-Cooking Beef Ragu

This beef ragu is not merely a dish; it’s a culinary experience that is exceptionally rewarding to cook when you find yourself deep in thought or in a contemplative mood. It’s designed to be a low-maintenance meal, demanding very little active attention beyond the initial twenty minutes spent sautéing the aromatic vegetables and carefully browning the beef cubes. This initial stage is crucial for building a foundational layer of flavor, caramelizing the meat and softening the mirepoix to release their sweet and savory essences.

Once the balsamic vinegar and robust red wine have been added to the pan, allowed to deglaze and simmer briefly to concentrate their complex flavors, and then combined with the rich beef stock, the hard work is essentially done. All that remains is to transfer this promising mixture to an oven-safe dish. From there, the oven takes over, working its magic slowly but surely. In fact, the true beauty of this beef ragu lies in its extended cooking time; the longer you allow it to simmer gently in the oven, the more incredibly melt-in-your-mouth tender the beef becomes, and the more profound its flavors deepen and meld together.

This extended, hands-off cooking period offers a wonderful opportunity. You are free to sit down comfortably in your living room and journal your thoughts, perhaps to further explore the themes of inspiration and impact that rainy days often bring. Or, you might choose to take a refreshing stroll in a nearby park, allowing the fresh air to clear your head and help you think through your reflections. Do whatever you need to fully engage with your thoughts without the constant distraction of cooking. When you eventually return, what awaits you is truly a masterpiece: incredibly tender beef, painstakingly cooked over low heat for a long, long time, brimming with the concentrated, savory tastes of the vegetables it has been stewing with – imagine perfectly soft and intensely flavorful carrots, sweet onions, pungent garlic, and earthy celery, all contributing to an unforgettable depth of flavor and aroma.

The Perfect Pairing: Creamy, Buttery Polenta

To complete this soul-satisfying meal, heap the tender, flavorful beef ragu generously over a substantial portion of polenta. This isn’t just any side dish; it’s a luxuriously creamy, wonderfully buttery, and utterly out-of-this-world delicious accompaniment. If you’ve never had the pleasure of trying polenta before, think of it as a sophisticated version of cornmeal that has been meticulously boiled into a smooth, comforting porridge. Its taste shares some similarities with mashed potatoes, offering that same satisfying starchiness, but with a significantly more nuanced flavor profile and a delightful, slightly coarser texture. The richness of the polenta perfectly balances the savory intensity of the beef ragu, creating a harmonious and incredibly comforting dining experience.

And there you have it. A truly tasty, piping hot meal designed to warm you from the inside out on even the coldest, rainiest day. This is a meal that cannot be rushed; it is crafted not with haste, but with the well-deserved patience that transforms simple ingredients into an extraordinary culinary delight.

BEEF RAGU WITH CREAMY POLENTA

(Serves 2 hungry eaters, or 4 light eaters)
Source: Whisking It

Ingredients for Beef Ragu:

1 kg of beef (such as chuck or round), cut into small, uniform cubes for even cooking
¼ cup of all-purpose flour (or tapioca flour for a gluten-free option)
½ tablespoon of dried garlic powder
½ tablespoon of dried parsley flakes
4 large garlic cloves, freshly minced
1 medium onion, peeled and finely diced
2 large carrots, peeled and diced into small pieces
5 small celery stalks, diced
¼ cup of high-quality balsamic vinegar
1 cup of full-bodied red wine (a Cabernet Sauvignon or Merlot works well)
1 ½ cup of rich beef stock (alternatively, 1 Knorr’s beef stock cube dissolved in 1 ½ cup of hot water)
Chopped fresh parsley (optional, for a vibrant garnish)

Ingredients for Creamy Polenta:

1 cup of fine or medium polenta grain
2 cups of cold water
2 cups of milk (whole milk for extra creaminess)
A generous shake of salt, to taste
4 tablespoons of unsalted butter
1 cup of freshly grated Parmesan cheese

Step-by-Step Preparation:

Begin by preparing the beef. In a shallow bowl, mix together the dried garlic powder and dried parsley flakes with the flour. Add the beef cubes to this flour mixture, tossing them thoroughly until each piece is completely and evenly coated. This coating will help create a beautiful crust when browning.
Heat a large, heavy-bottomed pan or Dutch oven over medium-high heat with a very small amount of oil. Brown the floured beef cubes in batches for a couple of minutes on each side until a rich, golden-brown crust forms. Avoid overcrowding the pan to ensure proper browning, not steaming. Once browned, remove the beef and set it aside to rest on a plate.
Pre-heat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
In the same pan (no need to wash it, the fond from the beef adds flavor!), add a little more oil if necessary. Add the minced garlic, diced onion, carrots, and celery. Sauté these vegetables, stirring occasionally, until they become slightly softened and translucent, which should take approximately 10 minutes. This allows their flavors to develop.
Pour in the balsamic vinegar, scraping up any browned bits from the bottom of the pan with a wooden spoon – this is called deglazing and adds immense flavor. Allow the vinegar to reduce slightly, then add the red wine and let it simmer for a few minutes to cook off some of the alcohol and concentrate its essence.
Finally, pour in the beef stock. Bring the entire mixture to a gentle simmer over medium heat for another few minutes. Once simmering, carefully transfer the entire contents of the pan to an oven-safe dish or Dutch oven.
Cover the dish tightly with a lid or aluminum foil and bake in the pre-heated oven for a minimum of 2 hours, or until the beef is incredibly tender and easily pulls apart with a fork. For an even more melt-in-your-mouth texture, you can extend the cooking time to 3 hours or more, checking occasionally to ensure there’s enough liquid.
Approximately 20 minutes before your beef ragu is expected to be done, begin preparing the creamy polenta. In a separate medium-sized pot, combine the milk and water and bring the mixture to a rolling boil over medium-high heat.
Once the milk-water mixture is boiling, slowly pour in the polenta grain in a thin, steady stream, resembling a “rain shower,” while constantly whisking. This continuous whisking is crucial to prevent lumps from forming. Using a whisk is generally more effective than a spatula for achieving a smooth, creamy polenta. Continue to stir constantly for about 10-15 minutes, or until the polenta has thickened to your desired consistency.
Stir in the butter, grated Parmesan cheese, and a generous shake of salt. Mix thoroughly until the butter has melted and the cheese is fully incorporated, making the polenta rich and incredibly creamy.
To serve, spoon a generous portion of the hot, tender beef ragu over a bed of the freshly made creamy polenta. If desired, garnish with a sprinkle of chopped fresh parsley for a touch of color and freshness. Enjoy this comforting and flavorful meal!