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tuscan beef stew and polenta

Sheepdoc avatar
Recipe by
Jean Ray
@Sheepdoc

From CNN and the Cooking Channel

yield 4 serving(s)
prep time 20 Min
cook time 2 Hr
method Stove Top

Ingredients For tuscan beef stew and polenta

  • 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.
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