Tuscan Beef Stew and Polenta
Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
20 Min
Cook:
2 Hr
Method:
Stove Top
Ingredients
- 3 Tbsp
- olive oil
- 1
- onion, medium dice
- 3
- carrots, peeled, 1/2" slices
- 3
- celery stalks, 1/2" slices
- 2 lb
- beef stew meat, 1" cubes
- 2 1/2 c
- dry red wine
- 8
- sprigs fresh thyme
- 3
- medium tomatoes, halved
- salt and pepper, to taste
- 1 Tbsp
- olive oil
- 4 c
- vegetable stock
- 1 c
- instant polenta
How to Make Tuscan Beef Stew and Polenta
- 1In large heavy pan, heat olive oil over medium heat. Saute onions, carrots, and celery about 10 minutes. Add beef and saute until brown on all sides.
- 2Add wine and thyme and bring to a boil. Add tomatoes, salt, and pepper. Reduce heat, cover, and simmer until beef is tender, stirring occasionally, about 2 hours.
- 3To make polenta, bring stock to a boil over medium high heat. Lower to medium. Whisk in polenta Cook and stir until it thickens, about 5 minutes. Cook inside of a bowl with olive oil. Transfer polenta to oil-coated bowl and let sit 5-10 minutes to firm.
- 4Remove tomato skins and thyme sprigs. Turn polenta out of the bowl, slice, and serve with beef stew.
