Polenta Meat Stew
Warm, hearty, and deeply satisfying, Polenta Meat Stew is the ultimate comfort food combination that brings rustic charm to your dinner table. This recipe pairs tender, slow-simmered beef chuck with a medley of aromatic vegetables like carrots, celery, and onions, all cooked in a rich tomato and red wine-infused broth seasoned with thyme and bay leaf. The creamy polenta, infused with buttery parmesan goodness, serves as the perfect base to soak up the flavorful stew. Whether you're craving a cozy meal for chilly evenings or an impressive dish for guests, this recipe balances elegance and simplicity. Garnished with a sprinkle of fresh parsley, Polenta Meat Stew is guaranteed to delight every palate. Ideal for slow cooking enthusiasts, this recipe is a showcase of hearty ingredients and time-honored techniques perfect for family dinners or special occasions.
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Recipe Information
Ingredients
- 1 lb beef chuck (or stew meat), diced
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 0.5 cup red wine (optional, or substitute with beef broth)
- 2 cups beef broth
- 1 cup crushed tomatoes
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup cornmeal (for polenta)
- 4 cups water (for polenta)
- 2 tbsp unsalted butter
- 0.5 cup parmesan cheese, grated
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced beef and sear until browned on all sides, about 5 minutes. Remove the beef and set aside.
In the same pot, add more olive oil if necessary and sauté the onion, carrots, and celery until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute.
Stir in the tomato paste and cook for 2 minutes to caramelize. Deglaze the pot with red wine (or beef broth) and scrape up any browned bits at the bottom.
Return the beef to the pot, then add the beef broth, crushed tomatoes, thyme, bay leaf, salt, and black pepper. Bring to a simmer, cover, and cook on low for 60-70 minutes, or until the beef is tender.
While the stew is cooking, make the polenta. Bring 4 cups of water to a boil in a saucepan with 1 teaspoon of salt. Gradually whisk in the cornmeal, reducing the heat to low as you stir.
Cook the polenta, stirring regularly, for about 20-25 minutes or until it thickens and pulls away from the sides of the saucepan.
Remove the polenta from the heat and stir in the butter and grated parmesan cheese. Adjust seasoning with additional salt if needed.
Once the stew is done, remove the bay leaf and check for seasoning. Adjust salt and pepper to taste.
To serve, spoon a layer of creamy polenta onto a plate or shallow bowl. Ladle the meat stew over the polenta and garnish with fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.9 g | 205% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 5571 mg | 242% | |
| Total Carbohydrate | 161.6 g | 59% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 32.5 g | ||
| Protein | 125.9 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 824 mg | 63% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 4278 mg | 91% | |
*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.
