POLENTA BEEF STEW
This inviting stew comes from a region of Switzerland near the border of Italy. Swiss cooking is among the heartiest in Europe -- and the use of polenta here is very traditional.
Provided by Annacia
Categories Stew
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 24
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.
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