• Beef Stew With Polenta

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    • 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


    1. 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.
    2. 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.
    3. When the stew has finished cooking, add in the thyme, 1 tsp. pepper, and salt to taste.
    4. Divide the polenta among 4 bowls and ladle the stew on top. Serve immediately, garnished with sprigs of fresh thyme.
    5. Serves 4.

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