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Tuscan Beef Stew with Polenta

Photo: Tuscan Beef Stew with Polenta

TOTAL TIME: 2 hr 22 min
Prep: 15 min
Inactive Prep: 7 min
Cook: 2 hr
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

STEW:
  • 3 tablespoons olive oil
  • 1 red onion, cut into medium dice
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 3 stalks celery, cut into 1/2-inch pieces
  • 2 pounds stew beef (boneless chuck), excess fat trimmed, cut into 1-inch cubes
  • 2 1/2 cups dry red wine
  • 8 sprigs fresh thyme
  • 3 medium tomatoes, halved
  • Salt and freshly ground black pepper
POLENTA:
  • 1 cup instant polenta
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Directions

For the stew:
In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.

Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.

Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.

For the polenta:
While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside.

In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.

When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs.

Turn the polenta out of the bowl, slice, and serve alongside the stew.

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5

Newest Ratings and Reviews

Read all 20 reviews

  • on May 21, 2013

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    The stew was good and the polenta was a great touch. My Slovak family has had lots of beef stews, but they never tried polenta before. The polenta was a hit with them.

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  • on February 21, 2013

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    This has become a family favorite. I made the mistake of tasting the beef after it had been cooking an hour and it tasted AWFUL. I figured "oh well, lets just follow the recipe and see what happens." When the cooking time was complete it was tender, fragrant and a joy to eat. It's the only stew we make in our house now! Tying the herbs into a bundle is such a simple idea and it makes it so easy to fish them out at the end rather than have someone get a tough old stalk. I always keep a 3 lb piece of chuck in the freezer in case I get in the mood. Thanks Debi and Gabrielle--can't wait for the cookbook! Thanks from this Brooklyn boy.

    people found this review Helpful.
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  • on January 24, 2013

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    Love this stew! It's easy and makes the house smell wonderful! Love it with the polenta and green beans! :

    people found this review Helpful.
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