Polenta Beef Stew

READY IN: 2hrs 25mins
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

Ingredients Nutrition

Directions

  1. STEW:.
  2. Place flour, garlic powder, thyme, basil, salt, and pepper in a plastic bag.
  3. Add meat pieces, a few at a time, shaking to coat.
  4. 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.
  5. Cook and stir until onion is tender. Stir in broth and wine.
  6. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
  7. Stir in boiling onions and carrots.
  8. Bring to boiling; reduce heat.
  9. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta.
  10. Just before serving, stir parsley, tomato paste, and the 1 teaspoon fresh rosemary, if using, into stew.
  11. Serve stew with Polenta. If desired, garnish with rosemary sprigs.
  12. Makes about 7 cups.
  13. POLENTA:.
  14. In a large saucepan bring 3 cups milk just to a simmer over medium heat.
  15. In a medium bowl combine 1 cup cornmeal, 1 cup water, and 1 teaspoon salt.
  16. 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.
  17. (If mixture is too thick, stir in additional milk).
  18. Stir in 2 tablespoons butter or margarine until melted.

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