Cut beef into 4 cm cubes. Peel and dice onions. Peel and
dice carrots and celery. Wash the leeks and cut the light green and
white parts into rings. Heat 4 tbsp. oil in a large saucepan, fry the
meat all around, season with salt and pepper and remove from the pot.
Add onions, carrots, celery and leeks and sautée them in the frying
residue and restore the meat. Add tomato paste and paprika powder, roast
for a few minutes and douse with red wine. Fill with beef stock, add bay
leaf and thyme and simmer covered for 60 minutes. Then remove the tabe,
stir and simmer for 30 minutes without tabe.
In the meantime, peel the garlic, press gently and boil up with milk and
600 ml of water. Stir in polenta and boil for 1 minute while stirring
constantly. Marinade for 15 minutes, stirring occasionally. Stir in 2
tbsp. oil and the Parmesan. Season with salt, pepper and nutmeg.
Remove the bay leaf and serve with parsley garnished.