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Tuscan beef stew with pears
45 m active | 3 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 684
  • Fat about 13g
  • Carbohydrates about 75g
  • Protein about 65g
This is needed
This is needed for 4 people
To brown the meat
  • oil for frying
  • 1.5 tbsp white flour
  • 1 kg beef ragout
  • 0.75 tsp salt
To braise the meat
  • 2 onions
  • 1 tsp peppercorn
  • 1 bay leaf
  • 3 dl meat bouillon
  • 5 dl red wine (e.g. Chianti)
  • 2 tbsp water
  • 1.5 tbsp Maizena cornflour
  • 2 pears
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 5 dl milk
  • 5 dl vegetable bouillon
  • 250 g fine polenta (2 mins.)
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
To brown the meat
Heat a dash of oil in a frying pan. Brown the meat in batches for approx. 5 mins., dust with flour, remove from the pan, season with salt. Reduce the heat, wipe the cooking fat from the pan, add a little oil if necessary.
To braise the meat
Finely chop the onions, crush the peppercorns.
Sauté the onion, pepper and bay leaf for approx. 3 mins., pour in the wine and reduce to half the amount. Pour in the stock, bring to the boil, reduce the heat.
Return the meat to the pan along with the cooking juices, cover and cook over a low heat for approx. 2¼ hrs. Mix the cornflour with the water, add to the meat while stirring and cook for approx. 2 mins.
Cut the pears into slices, mix the pear slices in a bowl with the syrup and lemon juice, spread onto a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Keep warm in the switched-off oven.
Bring the milk and stock to the boil, stir in the polenta, simmer for approx. 2 mins. over a low heat, stirring constantly to form a thick paste, season. Plate up the polenta with the meat and pears.