Angelo Garro has been a part of the Bay Area food scene for years. His Omnivore Salt company has been making the world more delicious, and if you get a chance to meet him, you are in for a treat. He's one of our favorite people, and we're happy he shared this delicious recipe, perfect for the coming colder months.
- 2 pounds beef stew meat, cut into 1-inch pieces
- 4 tablespoons olive oil
- 2 teaspoons Omnivore Porcini Salt Blend
- ½ cup dry Rancho Gordo Alubia Blanca or Marcella beans, picked over and rinsed
- 2 cups diced tomatoes
- 1 cup red wine
- 1 pound Swiss chard, cut lengthwise in half, then crosswise into 1-inch pieces (about 10 cups)
- 2 tablespoons shredded Parmesan cheese
- 3 cups whole milk
- 1 cup Rancho Gordo fine yellow polenta
- 3 ounces finely grated Parmesan (about 1½ cups)
- 4 tablespoons unsalted butter
- ¼ to ½ teaspoon Omnivore Porcini Salt Blend
Serves 4 to 6
- Soak the beans for 4 to 5 hours (optional). Drain off the water. Add 4 cups fresh cold water and the beans into a large pot and bring to a boil; boil for 10 minutes. Reduce heat to a slow, gentle simmer and cook until beans are soft, 45 minutes to 2 hours. Test beans periodically to see if they are fully cooked and soft, but not falling apart.
- Heat oil in large stockpot over medium heat until hot. Season the meat with Omnivore Porcini Salt Blend. Brown half of the beef; remove from stockpot. Repeat with remaining beef.
- Return all the beef to the stockpot with the drippings. Over medium heat, add the red wine, 2 cups of water, and tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1¼ hours. Stir in Swiss chard and beans; return to a boil. Reduce heat; continue simmering, covered, 30 to 90 minutes, until beef pulls apart with a fork.
- Adjust salt with a sprinkle or two of Omnivore Porcini Salt blend as desired.
- Bring milk and 3 cups water to a boil over medium-high heat in a medium saucepan. Reduce heat to medium. Whisking constantly, gradually add polenta; bring to a simmer. Reduce heat to low, cover pan, and cook, whisking every 10 to 15 minutes, until thickened and no longer gritty, 30 to 35 minutes.
- Remove from heat and add Parmesan, butter, and Omnivore Porcini Salt Blend. Cook, whisking, until butter and cheese are melted and polenta is the consistency of porridge, about 1 minute.
- To serve, make bowls with a cup of polenta on the bottom and a heaping portion of the beef ragout on top. Dust with grated Parmesan cheese to finish!