Recipe: Root Vegetable Beef Stew with Mushroom and Spinach Polenta
"Beef stew is the esteemed granddaddy of stew, with chunks of braised beef in smooth-as-silk gravy and a load of tender vegetables...."
INGREDIENTS
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3 pounds trimmed chuck roast, cut into 3-inch chunks
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2 teaspoons kosher salt, plus more as needed
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1 teaspoon freshly ground black pepper, plus more as needed
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2 tablespoons vegetable oil
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1 small onion, very finely chopped
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1 large carrot, very finely chopped
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1 celery stalk, very finely chopped
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3 large cloves garlic, very finely chopped
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1/4 cup tomato paste
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2 cups fruity red wine
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4 cups (1 quart) beef stock, plus more as needed
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1 (1.5-ounce) container veal demi-glace concentrate
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2 fresh rosemary sprigs
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4 fresh thyme sprigs
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1 pound whole petite carrots, or regular carrots cut into 4-inch lengths
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1 pound fingerling or miniature Dutch potatoes, scrubbed and halved lengthwise
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8 ounces rutabaga, peeled and cut into large bite-sized cubes
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8 ounces parsnip, peeled and cut into large bite-sized chunks
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4 ounces peeled fresh or frozen pearl onions
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3 cups water
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2 cups whole milk
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1 teaspoon kosher salt, plus more to taste
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1 1/2 cups fine or medium-grind polenta
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2 tablespoons unsalted butter
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Freshly ground black pepper
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2 tablespoons olive oil
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1 small yellow onion, finely chopped (about 1 cup)
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2 cups thickly sliced gourmet mix or cremini mushrooms (about 8 ounces)
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3 cloves garlic, finely chopped
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10 ounces baby spinach
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