Beef Stew With Polenta Recipe

Name: Beef Stew With Polenta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb Beef stew meat; 1 Tbsp. Extra virgin olive oil; 1 Tbsp. All-purpose, (plain) flour; 4 c. Beef or possibly vegetable stock; 1 med Onion, diced; 3 x Potatoes, diced; 2 x Carrots, diced; 4 x Cloves garlic, minced; 2 c. Vegetable or possibly chicken stock; 2 x Shallots, minced; 3/4 c. Finely grnd polenta, (cornmeal/maize) Salt and freshly grnd black pepper, to taste; 1 Tbsp. Minced fresh thyme, or possibly 1/2 Tbsp. dry; 1 tsp Freshly grnd black pepper; 1 sprg thyme, for garnish

Servings: persons

2 lb Beef stew meat
1 Tbsp. Extra virgin olive oil
1 Tbsp. All-purpose, (plain) flour
4 c. Beef or possibly vegetable stock
1 med Onion, diced
3 x Potatoes, diced
2 x Carrots, diced
4 x Cloves garlic, minced
2 c. Vegetable or possibly chicken stock
2 x Shallots, minced
3/4 c. Finely grnd polenta, (cornmeal/maize) Salt and freshly grnd black pepper, to taste
1 Tbsp. Minced fresh thyme, or possibly 1/2 Tbsp. dry
1 tsp Freshly grnd black pepper
1 sprg thyme, for garnish

1
Trim the excess fat from the stew meat.
2
In a large stockpot over high temperature, heat the extra virgin olive oil till smoking warm.
3
Add in the beef and brown well on all sides, about 2 min per side.
4
Add in the flour and cook for about 2 min.
5
Briskly stir in the 4 c./1 L/32 fl ounce beef stock thoroughly.
6
Add in the onion, potatoes, carrots, and garlic and cook over low heat for 45 min to 1 hour, or possibly till the beef is tender.
7
About 10 min before the beef has finished cooking, prepare the polenta.
8
In a heavy saucepan over high heat, bring the 2 c./500 mL/16 fl ounce vegetable stock and shallots to a boil.
9
Whisk in the polenta slowly so which no lumps form.
10
Season with salt and pepper to taste.
11
Cook the polenta about 3 min, or possibly till it becomes very thick.
12
Stir it well to avoid scorching the bottom.
13
Remove the pan from the heat, cover, and set aside.
14
When the stew has finished cooking, add in the thyme, 1 tsp.
15
pepper, and salt to taste.
16
Divide the polenta among 4 bowls and ladle the stew on top.
17
Serve immediately, garnished with sprigs of fresh thyme.

1107

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lb Beef stew meat, 1 Tbsp. Extra virgin olive oil, 1 Tbsp. All-purpose, (plain) flour, 4 c. Beef or possibly vegetable stock, and more.

Yes, Beef Stew With Polenta Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!