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Stew: Polenta Beef Stew




Source of Recipe


bhg


List of Ingredients




• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme, crushed
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 pounds boneless beef chuck steak, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1/2 cup chopped onion (1 medium)
• 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 6 cloves garlic, minced
• 1 14-ounce can beef broth
• 1-1/2 cups dry red wine
• 8 ounces boiling onions
• 5 medium carrots, cut into 1-inch chunks
• 1 recipe Polenta*
• 1/2 cup snipped fresh flat-leaf parsley
• 1/4 cup tomato paste
• Fresh rosemary sprigs (optional)


Recipe



1. Place flour, garlic powder, thyme, basil, salt, and pepper in a plastic bag. Add meat pieces, a few at a time, shaking to coat. In a Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add chopped onion, dried rosemary (if using), and garlic. Cook and stir until onion is tender. Stir in broth and wine. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.

2. Stir in boiling onions and carrots. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta.

3. Just before serving, stir parsley, tomato paste, and the 1 teaspoon fresh rosemary, if using, into stew. Serve stew with Polenta. If desired, garnish with rosemary sprigs.

Makes about 7 cups (8 main-dish servings)


*Polenta: In a large saucepan bring 3 cups milk just to a simmer over medium heat. In a medium bowl combine 1 cup cornmeal, 1 cup water, and 1 teaspoon salt. Stir cornmeal mixture slowly into hot milk. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally. (If mixture is too thick, stir in additional milk.) Stir in 2 tablespoons butter or margarine until melted.