Best Polenta Meat Stew Recipes

Polenta Meat Stew image

Provided by Cook4_6

Categories Meat

Time 10h20m

Yield 8 serving(s)

Number Of Ingredients 20

2 1/2 lbs beef chuck roast, boneless (can use lamb or pork)
1/4 cup flour
1 teaspoon thyme, dried
1 teaspoon basil, dried
1/2 teaspoon salt
1/2 teaspoon ground pepper
24 -30 baby carrots
8 ounces onions, frozen small whole onions
6 garlic cloves, minced
1 teaspoon rosemary, fresh
1/4 teaspoon rosemary, dried
14 ounces beef broth, low sodium
1 cup water
1/2 cup red wine, dry
1/2 cup Italian parsley, flat leaf
1/4 cup tomato paste
3 1/2 cups milk
1 cup cornmeal
1 cup water, cold
1/2 teaspoon salt

Steps:

Trim fat from meat and cut into 1-inch pieces.
In a plastic bag combine flour, thyme, basil, salt and pepper. Add meat pieces a few at a time, shaking to coat. Place meat in a 3 1/2-4 quart slow cooker. Add carrots, onions, garlic and rosemary. Stir in water, broth and wine.
Cover and cook for 8-10 hours on low, or 4-5 hours on high.
Stir in fresh rosemary, parsley and tomato paste. Serve with a spoonful of polenta in each bowl.
Just prior to serving prepare polenta by bringing milk to simmer. In a bowl combine, cornmeal, water and salt. Slowly add to the warm milk, stirring constantly.
Cook and stir until the mixture comes to a boiling. Reduce heat to low and cook 10-15 minutes until thick, stirring occasionally. (I sometimes add 1/4 cup of parmesan cheese and a tablespoon of butter at this point.).

Tuscan Beef Stew with Polenta image

Provided by Debi Mazar

Yield Makes 4 to 6 servings

Number Of Ingredients 15

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)

Steps:

Make stew
In heavy, large saucepan over moderately high heat, heat oil until hot but not smoking. Add onion, carrot, and celery and sauté, stirring occasionally, until light golden brown, about 10 minutes. Add beef and sauté, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil. 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.
While beef is simmering, make polenta
Pour olive oil into large serving bowl and swirl to coat. Set aside.
In heavy, large pot over moderately high heat, bring stock to boil. 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.
Serve
When beef is tender, use tongs to remove tomato skins (if desired) and thyme sprigs. Transfer stew to large serving bowl. Serve polenta alongside.

Polenta Beef Stew image

Provided by Annacia

Categories Stew

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 24

1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried thyme, crushed
1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lbs boneless beef chuck steaks, cut into 1-inch pieces
2 tablespoons olive oil
1/2 cup chopped onion (1 medium)
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
6 garlic cloves, minced
1 (14 ounce) can beef broth
1 1/2 cups dry red wine
8 ounces boiling onions
5 medium carrots, cut into 1-inch chunks
1/2 cup snipped fresh flat-leaf parsley
1/4 cup tomato paste
fresh rosemary sprig (optional)
polenta
3 cups milk
1 cup cornmeal
1 cup water
1 teaspoon salt
2 tablespoons butter

Steps:

STEW:.
Place flour, garlic powder, thyme, basil, salt, and pepper in a plastic bag.
Add meat pieces, a few at a time, shaking to coat.
In a Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add chopped onion, dried rosemary (if using), and garlic.
Cook and stir until onion is tender. Stir in broth and wine.
Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
Stir in boiling onions and carrots.
Bring to boiling; reduce heat.
Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta.
Just before serving, stir parsley, tomato paste, and the 1 teaspoon fresh rosemary, if using, into stew.
Serve stew with Polenta. If desired, garnish with rosemary sprigs.
Makes about 7 cups.
POLENTA:.
In a large saucepan bring 3 cups milk just to a simmer over medium heat.
In a medium bowl combine 1 cup cornmeal, 1 cup water, and 1 teaspoon salt.
Stir cornmeal mixture slowly into hot milk. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally.
(If mixture is too thick, stir in additional milk).
Stir in 2 tablespoons butter or margarine until melted.