Polenta Beef Stew

Polenta Beef Stew

Italian seasoning flavors the meat in this beef and vegetable stew recipe served with light and creamy polenta.

by 3  people
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Recipe from Better Homes and Gardens
SERVINGS
8
YIELD
about 7 cups
PREP TIME
25 mins

Polenta Beef Stew

Italian seasoning flavors the meat in this beef and vegetable stew recipe served with light and creamy polenta.

Polenta Beef Stew
SERVINGS
8
YIELD
about 7 cups
PREP TIME
25 mins
by 3  people
add your rating
add a comment
Ingredients
  • 1/4  cup all-purpose flour
  • 2   teaspoons Italian seasoning
  • 1   teaspoon garlic powder
  • 1/2  teaspoon salt
  • 1/2  teaspoon black pepper
  • 2   pounds boneless beef chuck steak, 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   cloves garlic, 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
Polenta
  • 3   cups milk
  • 1   cup cornmeal
  • 1   cup water
  • 1   teaspoon salt
  • 2   tablespoons butter or margarine

Related Video
How to Make Old Fashioned Beef Stew

This hearty dish is bound to warm you up on a cold winter's day. If you are short on time you can easily make this old-fashioned beef stew in a slow cooker.

Directions
1. 
Place flour, Italian seasoning, garlic powder, 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.
2. 
Stir in boiling onions and carrot. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta.
3. 
Just before serving, stir parsley and tomato paste into stew. Serve stew with Polenta.
4. 
Makes 8 servings (about 7 cups)
Polenta
1. 
Place flour, Italian seasoning, garlic powder, 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.
2. 
Stir in boiling onions and carrot. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta.
3. 
Just before serving, stir parsley and tomato paste into stew. Serve stew with Polenta.
4. 
Makes 8 servings (about 7 cups)

nutrition information

Per Serving: cal. (kcal) 508, Fat, total (g) 26, chol. (mg) 88, sat. fat (g) 10, carb. (g) 32, Monosaturated fat (g) 11, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 9, pro. (g) 29, vit. A (RE) 0, vit. A (IU) 9961, vit. C (mg) 12.99, Thiamin (mg) 0.31, Riboflavin (mg) 0.5, Niacin (mg) 4.94, Pyridoxine (Vit. B6) (mg) 0.45, Folate (g) 60.48, Cobalamin (Vit. B12) (g) 2.99, sodium (mg) 736, Potassium (mg) 824, calcium (mg) 161.55, iron (mg) 4.5, Vegetables () 1, Starch () 2, Lean Meat () 3, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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