Tuscan Beef Stew and Polenta

Tuscan Beef Stew And Polenta Recipe

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Jean Ray


From CNN and the Cooking Channel


☆☆☆☆☆ 0 votes

20 Min
2 Hr
Stove Top


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3 Tbsp
olive oil
onion, medium dice
carrots, peeled, 1/2" slices
celery stalks, 1/2" slices
2 lb
beef stew meat, 1" cubes
2 1/2 c
dry red wine
sprigs fresh thyme
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.

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About Tuscan Beef Stew and Polenta

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Italian

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