Rich Beef Stew with a Parmesan Polenta Crust

This is a wonderfully warming beef stew with a cheesy crunchy topping, the sort of food that autumn and winter is all about!

I buy thick chuck steaks from the butchers for this, they are not expensive and can be cut into big, chunky pieces, any braising beef will work though.
If you don't have any pimenton you can leave it out or replace it with ordinary paprika.  However, it is one ingredient that I use again and again as it adds a wonderful smoky depth to so many dishes, I would definitely recommend it as an addition to your spice collection if you haven't already discovered it!

 Serves 4 generously

Ingredients

Approx. 600g Braising Beef (Chuck works well), cut into large pieces

Plain Flour

3 medium Red Onions, cut into eighths

3-4 cloves of Garlic, sliced

Olive Oil

Salt and Black Pepper

1 teaspoon Pimenton (smoked sweet paprika)

Large pinch of Brown Sugar

4-5 Carrots, peeled and cut into chunky pieces

750ml Beef Stock (from a stock cube is fine)

500g carton Passata

1 tablespoon Dark Soy Sauce

Several splashes Worcestershire Sauce

2 Bay Leaves

Pinch of Chilli Flakes (optional)

75g Fresh Breadcrumbs

75g Dry Polenta (maize meal)

4 tablespoons Olive Oil

4 tablespoons Water

75g Parmesan Cheese, finely grated

• Toss the cubes of beef in a bowl of flour which has been seasoned with salt and pepper until they are all coated.  Preheat the oven to 125C (fan).
• Pour a generous glug of olive oil into a frying pan and put on a high heat.  When hot, tip in the onions and let them sizzle vigorously.  While they are cooking, add a generous seasoning of salt and black pepper then add the pimenton and the brown sugar.  After a few more minutes add the garlic, cook for a further minute then remove from the heat.  Transfer the onions to a large oven proof casserole dish and return the frying pan to the hob.
• Brown the floured beef in the frying pan on a high heat (you may need some more oil), probably in two batches unless you have a very large frying pan.  When sealed and browned tip into the casserole dish.
• Returning the pan once again to the hob, pour in the beef stock, passata, dark soy sauce and Worcestershire sauce and bring to the boil.  Pour this into the casserole along with any tasty bits at the bottom of the pan.
• Put the carrots and the bay leaves into the casserole dish with the chilli flakes (if using) and give it all a big stir.  Cover and put into the oven for 2 hours.
• After this time, uncover and stir the stew.  Turn the oven up to 150C and put back in for another hour.
• To make the crust, mix the breadcrumbs and polenta together then add the olive oil and the water.  Add the parmesan along with salt and pepper then mix to combine. 
• Take the stew out of the oven and sprinkle the breadcrumb mixture over the top, put back in the oven for 30 minutes until the crust is crisp and golden brown with the stew bubbling around the edges.  Serve maybe with some herby, roasted potatoes or a mound of creamy mash.