Beef Stew With Polenta
- 2 lb Beef stew meat
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. All-purpose, (plain) flour
- 4 c. Beef or possibly vegetable stock
- 1 med Onion, diced
- 3 x Potatoes, diced
- 2 x Carrots, diced
- 4 x Cloves garlic, minced
- 2 c. Vegetable or possibly chicken stock
- 2 x Shallots, minced
- 3/4 c. Finely grnd polenta, (cornmeal/maize) Salt and freshly grnd black pepper, to taste
- 1 Tbsp. Minced fresh thyme, or possibly 1/2 Tbsp. dry
- 1 tsp Freshly grnd black pepper
- 1 sprg thyme, for garnish
- Trim the excess fat from the stew meat. In a large stockpot over high temperature, heat the extra virgin olive oil till smoking warm. Add in the beef and brown well on all sides, about 2 min per side. Add in the flour and cook for about 2 min. Briskly stir in the 4 c./1 L/32 fl ounce beef stock thoroughly. Add in the onion, potatoes, carrots, and garlic and cook over low heat for 45 min to 1 hour, or possibly till the beef is tender.
- About 10 min before the beef has finished cooking, prepare the polenta. In a heavy saucepan over high heat, bring the 2 c./500 mL/16 fl ounce vegetable stock and shallots to a boil. Whisk in the polenta slowly so which no lumps form. Season with salt and pepper to taste. Cook the polenta about 3 min, or possibly till it becomes very thick. Stir it well to avoid scorching the bottom. Remove the pan from the heat, cover, and set aside.
- When the stew has finished cooking, add in the thyme, 1 tsp. pepper, and salt to taste.
- Divide the polenta among 4 bowls and ladle the stew on top. Serve immediately, garnished with sprigs of fresh thyme.
- Serves 4.
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