tuscan beef stew and polenta
Updated on Aug 16, 2014
From CNN and the Cooking Channel
No Image
prep time
20 Min
cook time
2 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 tablespoons olive oil
- 1 - onion, medium dice
- 3 - carrots, peeled, 1/2" slices
- 3 - celery stalks, 1/2" slices
- 2 pounds beef stew meat, 1" cubes
- 2 1/2 cups dry red wine
- 8 - sprigs fresh thyme
- 3 - medium tomatoes, halved
- - salt and pepper, to taste
- 1 tablespoon olive oil
- 4 cups vegetable stock
- 1 cup instant polenta
How To Make tuscan beef stew and polenta
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Step 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.
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Step 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.
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Step 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.
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Step 4Remove tomato skins and thyme sprigs. Turn polenta out of the bowl, slice, and serve with beef stew.
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