Tuscan Beef Stew With Polenta
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
44
Spice
57
Sweetness
49
Sourness
46
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Olive Oil3 stalks
Celery (cut into 1/2-inch pieces)2.5 cups
Red Wine (dry)8 sprigs
Thyme (fresh)3 medium
Tomatoes (halved)3 tsp
Kosher Salt4 cups
Vegetable StockDirections:
1
Make stew In heavy, large saucepan over moderately high heat, heat oil until hot but not smoking
2
Add onion, carrot, and celery and sauté, stirring occasionally, until light golden brown, about 10 minutes
3
Add beef and sauté, stirring occasionally, until brown on all sides, about 5 minutes
4
Add wine and thyme, stir well, and bring to boil
5
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
6
In heavy, large saucepan over moderately high heat, heat oil until hot but not smoking
7
Add onion, carrot, and celery and sauté, stirring occasionally, until light golden brown, about 10 minutes
8
Add beef and sauté, stirring occasionally, until brown on all sides, about 5 minutes
9
Add wine and thyme, stir well, and bring to boil
10
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
11
While beef is simmering, make polenta Pour olive oil into large serving bowl and swirl to coat
12
Set aside
13
In heavy, large pot over moderately high heat, bring stock to boil
14
Lower heat to moderate and slowly add polenta, stirring constantly
15
Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 10 minutes
16
Transfer to oil-coated serving bowl and keep warm
17
Pour olive oil into large serving bowl and swirl to coat
18
Set aside
19
In heavy, large pot over moderately high heat, bring stock to boil
20
Lower heat to moderate and slowly add polenta, stirring constantly
21
Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 10 minutes
22
Transfer to oil-coated serving bowl and keep warm
23
Serve When beef is tender, use tongs to remove tomato skins (if desired) and thyme sprigs
24
Transfer stew to large serving bowl
25
Serve polenta alongside
26
When beef is tender, use tongs to remove tomato skins (if desired) and thyme sprigs
27
Transfer stew to large serving bowl
28
Serve polenta alongside