Tuscan Beef Stew With Polenta
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
56
Spice
39
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.6
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)1
Salt1
Polenta4 cups
Vegetable StockDirections:
1
For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking
2
Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes
3
Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes
4
Add wine and thyme, stir well, and bring to boil
5
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
6
For the polenta: While the beef is simmering, make the polenta
7
Pour the olive oil into a large serving bowl and swirl to coat
8
Set aside
9
In heavy, large pot over moderately-high heat, bring stock to a boil
10
Lower the heat to moderate and gradually whisk in the polenta, stirring constantly
11
Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes
12
Transfer the polenta to an oil-coated serving bowl and keep warm
13
Let the polenta sit for 5 to 10 minutes so it can set up
14
When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs
15
Turn the polenta out of the bowl, slice, and serve alongside the stew