Recipe by Annacia
This inviting stew comes from a region of Switzerland near the border of Italy. Swiss cooking is among the heartiest in Europe -- and the use of polenta here is very traditional.
Top Review by MarraMamba
Update: The best stew ever. Full of flavor and full of goodness. this was just rib sticking good. A fabulous stew, and putting the herbs in the flour really ensured it started out well. I used wild boar and am about to go back for seconds. The wine and the stock ended up as a sauce you want to sop up forever which the polenta lets you do :)<br/><br/>i actually left out the tomato paste because it was so good, i didnt want to mess with it and maybe hide the wine/stock and herbs
- 1⁄4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme, crushed
- 1 teaspoon dried basil, crushed
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 lbs boneless beef chuck steaks, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1⁄2 cup chopped onion (1 medium)
- 1 teaspoon snipped fresh rosemary or 1⁄4 teaspoon dried rosemary, crushed
- 6 garlic cloves, minced
- 1 (14 ounce) can beef broth
- 1 1⁄2 cups dry red wine
- 8 ounces boiling onions
- 5 medium carrots, cut into 1-inch chunks
- 1⁄2 cup snipped fresh flat-leaf parsley
- 1⁄4 cup tomato paste
- fresh rosemary sprig (optional)
- 3 cups milk
- 1 cup cornmeal
- 1 cup water
- 1 teaspoon salt
- 2 tablespoons butter
Directions See How It's Made
- Place flour, garlic powder, thyme, basil, salt, and pepper in a plastic bag.
- Add meat pieces, a few at a time, shaking to coat.
- In a Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add chopped onion, dried rosemary (if using), and garlic.
- Cook and stir until onion is tender. Stir in broth and wine.
- Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
- Stir in boiling onions and carrots.
- Bring to boiling; reduce heat.
- Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta.
- Just before serving, stir parsley, tomato paste, and the 1 teaspoon fresh rosemary, if using, into stew.
- Serve stew with Polenta. If desired, garnish with rosemary sprigs.
- Makes about 7 cups.
- In a large saucepan bring 3 cups milk just to a simmer over medium heat.
- In a medium bowl combine 1 cup cornmeal, 1 cup water, and 1 teaspoon salt.
- Stir cornmeal mixture slowly into hot milk. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally.
- (If mixture is too thick, stir in additional milk).
- Stir in 2 tablespoons butter or margarine until melted.