Tuscan Beef Stew With Polenta Recipe

Name: Tuscan Beef Stew With Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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, such as boneless chuck, trimmed of excess fat and cut into 1-inch cubes; 2 1/2 cups dry red wine; 8 sprigs fresh thyme; 3 medium tomatoes, halved; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon olive oil; 4 cups vegetable stock or broth; 1 cup polenta (coarse cornmeal)

Servings: persons

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, such as boneless chuck, trimmed of excess fat and cut into 1-inch cubes
2 1/2 cups dry red wine
8 sprigs fresh thyme
3 medium tomatoes, halved
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 cups vegetable stock or broth
1 cup polenta (coarse cornmeal)

1
In heavy, large saucepan over moderately high heat, heat oil until hot but not smoking. Add onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes. Add beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil. Add tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until beef is tender, about 2 hours.
2
Pour olive oil into large serving bowl and swirl to coat. Set aside.
3
In heavy, large pot over moderately high heat, bring stock to boil. Lower heat to moderate and slowly add polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 10 minutes. Transfer to oil-coated serving bowl and keep warm.
4
When beef is tender, use tongs to remove tomato skins (if desired) and thyme sprigs. Transfer stew to large serving bowl. Serve polenta alongside.

788

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Tuscan Beef Stew With Polenta 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!

Tuscan Beef Stew With Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions