Light Provençal Beef and Mushroom Daube with Herbed Polenta

Method

1. Step 1: Pat beef dry with paper towels, then season generously with salt and pepper. Heat olive oil in a large sauté pan over medium-high heat until shimmering—you want a hard sear. Cook beef in single layer for 45 seconds per side until deep mahogany crust forms. Transfer to a plate, juices reserved.

2. Step 2: Reduce heat to medium. Add onion and carrot to the same pan, sauté for 4 minutes until softened and onion turns translucent. Listen for the gentle sizzle—add garlic and cook 30 seconds until fragrant, stirring constantly to prevent burning.

3. Step 3: Pour in red wine, using a wooden spoon to scrape up all the browned bits (the fond). Let wine reduce by half, about 2 minutes—you'll see the mixture thicken slightly and smell intensely aromatic.

4. Step 4: Add beef broth, diced tomatoes, Herbes de Provence, thyme, and bay leaf. Bring to a gentle simmer. Return beef and any accumulated juices to the pan. Cover and cook for 18 minutes, stirring once halfway.

5. Step 5: While beef simmers, bring 480ml water to boil in a separate pot. Add a pinch of salt. Slowly whisk in polenta in a steady stream. Cook 3-4 minutes, stirring frequently, until thickened. Remove from heat, cover, let rest 2 minutes.

6. Step 6: Add mushrooms to the daube in the last 6 minutes of cooking. They should be tender but hold their shape. Taste and adjust seasoning—add pepper and more salt if needed.

7. Step 7: To serve, spoon creamy polenta into warm bowls. Top with the daube, ensuring each portion gets beef, mushrooms, and sauce. Garnish with fresh parsley and a final grind of black pepper. The sauce should coat a spoon.