Trattoria Beef Stew With Polenta Dumplings

In a small bowl, soak the dried mushrooms in the boiling water until softened, 20 to 30 minutes. Lift the mushrooms out of the water and chop coarsely. Strain the soaking liquid through a paper towel-lined wire sieve set over a bowl. Set aside.

In a large ovenproof Dutch oven or casserole, heat 2 tablespoons oil over medium-high heat. In batches without crowding, brown the beef, adding more oil as needed, about 8 minutes. Transfer to a plate and set aside.

Heat the remaining 2 tablespoons oil. Add the onion, celery, and garlic. Cover and cook over medium heat until the onions are well softened, about 10 minutes.

Add the wine and strained mushrooms liquid. Bring to a boil, scraping up the browned bits in the bottom of the Dutch oven. Cook until the liquid is reduced by half, about 8 minutes. Add the broth, rosemary, and bay leaf.

Return the beef with the soaked mushrooms to the Dutch oven and season with salt and pepper. Bring to a boil, then reduce the heat to low. Simmer, covered, until the meat is tender, about 2 hours. Skim the fat off the top of the cooking liquid.

In a small bowl, work the butter and flour into a paste and set aside. Whisk about l cup of the cooking liquid into flour mixture until smooth. Stir back into the stew.

In a medium saucepan, bring the water and salt to a boil. Gradually whisk in the polenta. Whisk over medium-low heat until very thick, about 2 minutes.

Drop 6 large spoonfuls of the polenta into the stew and cover. Cook until the polenta dumplings are set and the sauce is thickened, 10 to 15 minutes. Serve hot, directly from the Dutch oven.