Tuscan Beef Stew and Polenta

Tuscan Beef Stew And Polenta

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Jean Ray


From CNN and the Cooking Channel


☆☆☆☆☆ 0 votes

20 Min
2 Hr
Stove Top


  • 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


  1. In 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.
  2. Add 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.
  3. To 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.
  4. Remove tomato skins and thyme sprigs. Turn polenta out of the bowl, slice, and serve with beef stew.

Printable Recipe Card

About Tuscan Beef Stew and Polenta

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

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