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Jalapeno Beef Stew with Polenta Stars




Source of Recipe


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List of Ingredients







Yield: 4 servings

6 whole shallots
1 tbs olive oil
5 tbs unsalted butter
1 lb beef chuck, cut into 1-inch cubes
1/3 cup flour
3-4 jalapenos, seeded and minced
2 carrots, peeled and cut into 2-inch pieces
1 large potato, peeled and cut into 2-inch pieces
1/2 red onion, peeled and diced
1 cup port
2 cups beef stock (fresh or canned)
1 tbs rubbed sage
1 tbs dried oregano
2 tsp kosher salt
1 tsp freshly ground pepper

Toss shallots with olive oil, and roast in a 350 degree for 35 minutes, or until soft and brown. Set aside.

Heat butter in a large deep saucepan over medium heat. Toss beef with flour to coat, and place in hot butter. Increase heat, and saut� for 5-10 minutes. (Don't crowd the meat.) Remove pan from heat, and transfer meat to a bowl, reserving drippings; cover meat loosely with aluminum foil, and set aside.

Saut� jalapenos, carrots, potato, and red onion in drippings over medium heat, tossing to prevent burning, until onion turns translucent. Stir in wine, beef stock, sage, and oregano. Cook over low heat, with lid slightly ajar, for 30-40 minutes. Stir in reserved beef-shallots mixture, and continue cooking for 30 more minutes, or until meat and vegetables are done. Season with salt and pepper. Ladle stew into bowls, and top with 2 or 3 Polenta Stars. Serve hot.

Polenta Stars

1 tbs olive oil
3/4 cup minced red onion (about 1/2 onion)
1 cup minced shallots
8 scallions without tops, thinly sliced
3 cups water
3 cups milk
2 tsp dried thyme leaves
1 tsp kosher salt
1 tsp freshly ground pepper
1/4 cup unsalted butter
1 1/2 cup quick-cooking polenta
1 cup grated Asiago or Parmesan cheese

Heat oil in a large, deep saucepan. Add onion, shallots, and scallions, and saut� over medium heat about 5 minutes or until wilted. Stir in next 6 ingredients; bring mixture to a boil, and then lower heat to simmer. Pour polenta in with one hand while whisking with the other. After polenta is whisked in, stir with a long-handled wooden spoon for 10-15 minutes, or until mixture is thickened and liquid is absorbed. Reduce heat if necessary. Remove saucepan from heat, and stir in cheese. Spread polenta evenly in a buttered 9x13 metal pan, cover with plastic wrap, and refrigerate at least an hour.

At serving time, cut polenta into stars or other shapes, and bake in a 350-degree oven for 10-15 minutes. (Stars may also be heated by pan saut�ing, grilling, or microwaving.) Serve hot.


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