Polenta Meat Stew

Found in Better Homes & Gardens Italian edition. It is a bit thinner than a regular stew, but has wonderful flavor. I cut the roast into 6 pieces, then cook it long enough that it shreds apart. In addition, I make Creamy Parmesan Polenta in place of the standard polenta mentioned here for an added dimension of flavor. Wonderful cold night food!

• Ready In: 10 hrs 20 mins
• Serves: 8

Ingredients

• Roast

• 2 1⁄2 lbs  beef  chuck roast, boneless (can use lamb or pork)
• 1⁄4 cup flour
• 1  teaspoon thyme, dried
• 1  teaspoon basil, dried
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground pepper
• 24 -30  baby carrots
• 8  ounces onions, frozen small whole onions
• 6  garlic cloves, minced
• 1  teaspoon rosemary, fresh
• 1⁄4 teaspoon rosemary, dried
• 14  ounces beef broth, low sodium
• 1  cup water
• 1⁄2 cup red wine, dry
• 1⁄2 cup Italian parsley, flat leaf
• 1⁄4 cup tomato paste

• Polenta

• 3 1⁄2 cups milk
• 1  cup cornmeal
• 1  cup water, cold
• 1⁄2 teaspoon salt

Directions

1. Trim fat from meat and cut into 1-inch pieces.
2. In a plastic bag combine flour, thyme, basil, salt and pepper. Add meat pieces a few at a time, shaking to coat. Place meat in a 3 1/2-4 quart slow cooker. Add carrots, onions, garlic and rosemary. Stir in water, broth and wine.
3. Cover and cook for 8-10 hours on low, or 4-5 hours on high.
4. Stir in fresh rosemary, parsley and tomato paste. Serve with a spoonful of polenta in each bowl.
5. Just prior to serving prepare polenta by bringing milk to simmer. In a bowl combine, cornmeal, water and salt. Slowly add to the warm milk, stirring constantly.
6. Cook and stir until the mixture comes to a boiling. Reduce heat to low and cook 10-15 minutes until thick, stirring occasionally. (I sometimes add 1/4 cup of parmesan cheese and a tablespoon of butter at this point.).