Polenta Meat Stew

photo by Cook4_6


- Ready In:
- 10hrs 20mins
- Ingredients:
- 20
- 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
- Trim fat from meat and cut into 1-inch pieces.
- 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.
- Cover and cook for 8-10 hours on low, or 4-5 hours on high.
- Stir in fresh rosemary, parsley and tomato paste. Serve with a spoonful of polenta in each bowl.
- 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.
- 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.).
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Reviews
-
This was DELICIOUS!!!! So tasty! When I began to prepare everything for the crockpot, I discovered I didn't have any red wine, so I used beer. I kept everything else the same. I used the polenta method in this recipe and added the butter & parmesan as reccomended. Everything turned out so well, and my house smelled heavenly while this was cooking in the crockpot. Oh a little tip, I didn't have a baggie, so I dumped all the coating ingredients into my slow cooker liner, dumped in all the meat, and shook it up. The liner is so large, it worked fine with the full amount of meat in there and I didn't have to use a baggie. Thanks so much for posting this recipe. I froze the leftovers, and I can't wait to eat them!
RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.