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 recipe#205239 in place of the standard polenta mentioned here for an added dimension of flavor. Wonderful cold night food!
Provided by Cook4_6
Categories Meat
Time 10h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- 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.).
POLENTA BEEF STEW
This inviting stew comes from a region of Switzerland near the border of Italy. Swiss cooking is among the heartiest in Europe -- and the use of polenta here is very traditional.
Provided by Annacia
Categories Stew
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- STEW:.
- Place flour, garlic powder, thyme, basil, salt, and pepper in a plastic bag.
- Add meat pieces, a few at a time, shaking to coat.
- In a Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add chopped onion, dried rosemary (if using), and garlic.
- Cook and stir until onion is tender. Stir in broth and wine.
- Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
- Stir in boiling onions and carrots.
- Bring to boiling; reduce heat.
- Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta.
- Just before serving, stir parsley, tomato paste, and the 1 teaspoon fresh rosemary, if using, into stew.
- Serve stew with Polenta. If desired, garnish with rosemary sprigs.
- Makes about 7 cups.
- POLENTA:.
- In a large saucepan bring 3 cups milk just to a simmer over medium heat.
- In a medium bowl combine 1 cup cornmeal, 1 cup water, and 1 teaspoon salt.
- Stir cornmeal mixture slowly into hot milk. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally.
- (If mixture is too thick, stir in additional milk).
- Stir in 2 tablespoons butter or margarine until melted.
TUSCAN BEEF STEW WITH POLENTA
Provided by Food Network
Time 2h23m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- 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.
TUSCAN BEEF STEW WITH POLENTA
Provided by Debi Mazar
Categories Soup/Stew Beef Tomato Stew Dinner Cornmeal Carrot Red Wine Fall Winter Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make stew
- In heavy, large saucepan over moderately high heat, heat oil until hot but not smoking. Add onion, carrot, and celery and sauté, stirring occasionally, until light golden brown, about 10 minutes. Add beef and sauté, 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.
- While beef is simmering, make polenta
- Pour olive oil into large serving bowl and swirl to coat. Set aside.
- 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.
- Serve
- When beef is tender, use tongs to remove tomato skins (if desired) and thyme sprigs. Transfer stew to large serving bowl. Serve polenta alongside.
SAUSAGE STEW WITH POLENTA
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium heat. Add 1 tablespoon olive oil. Add sausages, and cook, piercing with a fork to release the fat. Cook until golden brown, 8 to 10 minutes. Carefully drain off excess fat.
- Add the remaining olive oil, onion, and bay leaves to the sausages. Cook over medium heat until the onions are soft and translucent, 3 to 5 minutes. Add the garlic, and cook until fragrant, 30 to 45 seconds. Add the white wine, and continue cooking until reduced, about 2 minutes more.
- Add the tomatoes; cover. Cook, stirring often, until thick, about 30 minutes. If the sauce starts to stick, add 1 to 2 tablespoons water. Serve with polenta.
More about "polenta meat stew recipes"
BEEF STEW WITH CHEESY PARMESAN POLENTA - FOOD BANJO
From foodbanjo.com
5/5 (6)Servings 4Cuisine AmericanCategory Main Course
- Heat the olive oil in a large skillet or stew pot over medium heat. Add the carrots and onion, and cook 5-7 minutes until onions are translucent, stirring frequently.
- Add the chunks of beef and cook, until all edges are browned and no longer pink. Season with celery salt, salt, and pepper and add the herbs de provence and dried sage and stir to combine.
- Add enough beef broth to cover the meat (about 3 cups). Heat until boiling, then reduce to a simmer (med-low heat). Cook uncovered for 2 hours. In the last 10 minutes, combine the cornstarch with the water and mix. Then add to the beef stew and stir. This will help the stew thicken slightly.
TUSCAN BEEF STEW WITH POLENTA — MORE THAN GOURMET
From morethangourmet.com
PIEDMONTESE.COM | BEEF STEW WITH POLENTA RECIPE
From piedmontese.com
BEEF STEW WITH POLENTA / CARBONADE VALDOSTANA | CIAO ITALIA
From ciaoitalia.com
RECIPE: ROOT VEGETABLE BEEF STEW WITH MUSHROOM AND …
From thekitchn.com
POLENTA MEAT STEW - BETTER HOMES & GARDENS
From bhg.com
Servings 8Calories 357 per servingTotal Time 30 mins
- Trim fat from meat. Cut meat into 1-inch pieces. In a plastic or paper bag combine flour, thyme, basil, salt, and pepper. Add meat pieces, several at a time, shaking to coat. Place meat in a 3-1/2- or 4-quart slow cooker. Add carrots, onions, garlic, and dried rosemary (if using). Stir in broth, the water, and wine.
- To serve, stir fresh rosemary (if using), the 1/2 cup parsley, and the tomato paste into meat mixture. Serve stew in shallow bowls with polenta. If desired, garnish with additional parsley.
PRESSURE COOKER BEEF STEW WITH PARMESAN POLENTA - RECIPES
From pamperedchef.com
VEAL STEW WITH ROSEMARY AND LEMON AND BAKED POLENTA WITH …
From foodandwine.com
PORK SHOULDER STEW RECIPE: MELT IN YOUR MOUTH DELICIOUS - CHEF …
From chefjeanpierre.com
ITALIAN BEEF STEW OVER CREAMY POLENTA — SAN GENNARO
From polenta.net
25+ BEEF STEW MEAT RECIPES (EASY & DELICIOUS) - PLATINGS
From platingsandpairings.com
SCOTTIGLIA (MIXED MEAT STEW) - A FAMILY FEAST®
From afamilyfeast.com
LOUBIA (WHITE BEAN AND TOMATO STEW) RECIPE - NYT COOKING
From cooking.nytimes.com
DINNER IDEAS FOR TWO THAT WORK FOR ANY OCCASION - REAL SIMPLE
From realsimple.com
SLOW-COOKED FAMILY STEW WITH POLENTA RECIPE - BBC FOOD
From bbc.co.uk
GUTSY BEEF STEW WITH POLENTA - GREAT BRITISH FOOD
From greatbritishfoodawards.com
TUSCAN BEEF STEW WITH GARLIC-ROSEMARY POLENTA | RECIPES | WW USA
From weightwatchers.com
ITALIAN BEEF STEW WITH CREAMY POLENTA - SNAKE RIVER FARMS
From
COOK THIS: THREE BREAKFAST RECIPES FROM SUNDAYS | NATIONAL POST
From nationalpost.com
BEEF STEW WITH POLENTA | HY-VEE
From hy-vee.com
#course #main-ingredient #preparation #main-dish #beef #crock-pot-slow-cooker #meat #equipment
You'll also love