| Level: | Easy |
| Total: | 2 hr 22 min |
| Prep: | 15 min |
| Inactive: | 7 min |
| Cook: | 2 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 3 tablespoons olive oil
- 1 red onion, cut into medium dice
- 3 carrots, peeled and cut into 1/2-inch pieces
- 3 stalks celery, cut into 1/2-inch pieces
- 2 pounds stew beef (boneless chuck), excess fat trimmed, cut into 1-inch cubes
- 2 1/2 cups dry red wine
- 8 sprigs fresh thyme
- 3 medium tomatoes, halved
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 4 cups vegetable stock or broth
- 1 cup instant polenta
Instructions
- For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.
- Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.
- Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.
- For the polenta: While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside.
- In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.
- When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs.
- Turn the polenta out of the bowl, slice, and serve alongside the stew.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 501 |
| Total Fat | 17 g |
| Saturated Fat | 4 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 36 g |
| Cholesterol | 95 mg |
| Sodium | 1335 mg |
Reviews
Super tasty and easy to make. This recipe is comes through every time and I’ve had no need to adjust anything! Delicious!