Stew with cornmeal mush is the Sunday dish par excellence, especially when it's cold outside and you just want something warm, comfortable and that satisfies your stomach and senses. Our recipe is the smart version of the classic stew since the meat is lightly floured and then cooked in a pressure cooker; the times get shorter but the flavor is still exceptional and authentic. The secret lies in dosing the liquids correctly and, once the lid is opened, the final result will be tender, succulent and truly flawless. And while the stew is cooking, prepare a soft cornmeal mush with a strong flavor, the ideal companion to any meat stew. Follow our instructions and serve this dish as a main course or single course at a family lunch or a convivial dinner with friends.
For the stew; peel the carrot and onion, then chop them into small cubes (1).
Brown the vegetables with a drizzle of oil in the pressure cooker. Lightly flour the meat and add it to the pan (2).
Stir and brown the meat well (3).
Once browned, pour in a glass of white wine (4) and let it evaporate over high heat.
Add the tomato paste (5) and then the tomato sauce.
Scent with rosemary (6), close the pressure cooker and cook over very low heat for about 30 minutes starting from the whistle. Once the stew will be cooked, turn off the flame and let the pan vent, then open it and season with salt and pepper.
While the stew is cooking, bring the water to a boil in a saucepan; add salt, pour in the cornmeal mush flour (7) and cook, stirring first with a whisk and then with a wooden spoon. It will take about 10 minutes.
Pour the cornmeal mush into individual plates, spread over the stew and serve all hot (8).
The stew can be preserved tasty and savory for 1-2 days in the refrigerator, closed in a special airtight container. If you have prepared plenty of it, you can also put it in the freezer, consuming it within 3-4 weeks.