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Tuscan Beef Stew with Polenta




Source of Recipe


epicurious






List of Ingredients



• For stew:
  
• 3 tablespoons olive oil
  
• 1 red onion, cut into medium dice
  
• 3 carrots, peeled and cut into 1/2-inch pieces
  
• 3 stalks celery, cut into 1/2-inch pieces
  
• 2 pounds stew beef, such as boneless chuck, trimmed of excess fat and cut into 1-inch cubes
  
• 2 1/2 cups dry red wine
  
• 8 sprigs fresh thyme
  
• 3 medium tomatoes, halved
  
• 3/4 teaspoon kosher salt
  
• 1/2 teaspoon freshly ground black pepper
  
• For polenta:
  
• 1 tablespoon olive oil
  
• 4 cups vegetable stock or broth
  
• 1 cup polenta (coarse cornmeal)
  






Instructions



1. In heavy, large saucepan over moderately high heat, heat oil until hot but not smoking.
   
2. Add onion, carrot, and celery and sauté, stirring occasionally, until light golden brown, about 10 minutes.
   
3. Add beef and sauté, stirring occasionally, until brown on all sides, about 5 minutes.
   
4. Add wine and thyme, stir well, and bring to boil.
   
5. Add tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until beef is tender, about 2 hours.
   
6. While beef is simmering, make polenta. Pour olive oil into large serving bowl and swirl to coat. Set aside.
   
7. In heavy, large pot over moderately high heat, bring stock to boil.
   
8. Lower heat to moderate and slowly add polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 10 minutes. Transfer to oil-coated serving bowl and keep warm.
   
9. When beef is tender, use tongs to remove tomato skins (if desired) and thyme sprigs. Transfer stew to large serving bowl. Serve polenta alongside.
   






Final Comments


Servings: Makes 4 to 6 servings

Cook's note: If you're short on time, instant polenta can be substituted for regular. The cooking method will be the same, but it should be ready in about 3 minutes.