Polenta Beef Stew
Warm, hearty, and bursting with robust flavors, Polenta Beef Stew is the ultimate comfort food that combines two culinary classics. Tender chunks of seared beef are slow-simmered with vibrant vegetables, aromatic garlic, and a rich tomato-red wine base, creating a savory stew that's deeply satisfying. The star of this dish is the creamy polenta, cooked to velvety perfection with milk, butter, and Parmesan cheese, offering a luscious foundation that soaks up all the flavorful juices. Ideal for a cozy family dinner or entertaining guests, this recipe is a masterpiece of slow cooking paired with indulgent textures. Serve it piping hot and garnish with fresh parsley for a dish that's as stunning as it is delicious. Perfect keywords: hearty beef stew, creamy polenta recipe, comfort food dinner, slow cooker beef stew, polenta with Parmesan.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups beef broth
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 cup polenta
- 2 cups milk
- 2 cups water
- 2 tablespoons butter
- 0.5 cup grated Parmesan cheese
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Cut the beef chuck roast into 1.5-inch cubes. Pat them dry with a paper towel and season with salt and black pepper. Toss the beef in the flour until evenly coated.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil and sear the beef cubes in batches until browned on all sides. Set the seared beef aside.
Reduce the heat to medium and add the diced onion to the pot. Sauté for 5 minutes until softened, then add the carrots and celery. Cook for another 5 minutes, stirring occasionally.
Add the minced garlic and tomato paste to the pot, cooking for 1 minute until fragrant.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom. Let the wine simmer for 3 minutes.
Return the seared beef to the pot and pour in the beef broth. Add the bay leaves and thyme sprigs. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let the stew simmer for 2.5 to 3 hours, stirring occasionally, until the beef is tender.
While the stew is cooking, prepare the polenta. In a medium saucepan, bring the milk, water, and a pinch of salt to a gentle boil over medium heat.
Gradually whisk in the polenta, reducing the heat to low. Continue whisking for 3–4 minutes to prevent lumps.
Cover the saucepan and cook the polenta for 25–30 minutes, stirring occasionally, until creamy and thickened. Stir in the butter and Parmesan cheese until well combined. Season with salt to taste.
Remove the bay leaves and thyme sprigs from the stew. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the beef stew over a generous scoop of creamy polenta. Garnish with chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 8.5 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 241 mg | 19% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 910 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
