Polenta Meat Stew

Warm, hearty, and deeply satisfying, Polenta Meat Stew is the ultimate comfort food combination that brings rustic charm to your dinner table. This recipe pairs tender, slow-simmered beef chuck with a medley of aromatic vegetables like carrots, celery, and onions, all cooked in a rich tomato and red wine-infused broth seasoned with thyme and bay leaf. The creamy polenta, infused with buttery parmesan goodness, serves as the perfect base to soak up the flavorful stew. Whether you're craving a cozy meal for chilly evenings or an impressive dish for guests, this recipe balances elegance and simplicity. Garnished with a sprinkle of fresh parsley, Polenta Meat Stew is guaranteed to delight every palate. Ideal for slow cooking enthusiasts, this recipe is a showcase of hearty ingredients and time-honored techniques perfect for family dinners or special occasions.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 lb beef chuck (or stew meat), diced
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 0.5 cup red wine (optional, or substitute with beef broth)
• 2 cups beef broth
• 1 cup crushed tomatoes
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cup cornmeal (for polenta)
• 4 cups water (for polenta)
• 2 tbsp unsalted butter
• 0.5 cup parmesan cheese, grated
• 2 tbsp fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced beef and sear until browned on all sides, about 5 minutes. Remove the beef and set aside.

Step 2

In the same pot, add more olive oil if necessary and sauté the onion, carrots, and celery until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute.

Step 3

Stir in the tomato paste and cook for 2 minutes to caramelize. Deglaze the pot with red wine (or beef broth) and scrape up any browned bits at the bottom.

Step 4

Return the beef to the pot, then add the beef broth, crushed tomatoes, thyme, bay leaf, salt, and black pepper. Bring to a simmer, cover, and cook on low for 60-70 minutes, or until the beef is tender.

Step 5

While the stew is cooking, make the polenta. Bring 4 cups of water to a boil in a saucepan with 1 teaspoon of salt. Gradually whisk in the cornmeal, reducing the heat to low as you stir.

Step 6

Cook the polenta, stirring regularly, for about 20-25 minutes or until it thickens and pulls away from the sides of the saucepan.

Step 7

Remove the polenta from the heat and stir in the butter and grated parmesan cheese. Adjust seasoning with additional salt if needed.

Step 8

Once the stew is done, remove the bay leaf and check for seasoning. Adjust salt and pepper to taste.

Step 9

To serve, spoon a layer of creamy polenta onto a plate or shallow bowl. Ladle the meat stew over the polenta and garnish with fresh parsley if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(3091.9g)

Amount per serving	% Daily Value*
Calories	2606.5

Total Fat 159.9g	0%
Saturated Fat 63.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 419.5mg	0%
Sodium 5571.3mg	0%
Total Carbohydrate 161.6g	0%
Dietary Fiber 22.7g	0%
Total Sugars 32.5g
Protein 125.9g	0%

Vitamin D 0IU	0%
Calcium 823.9mg	0%
Iron 20.8mg	0%
Potassium 4278.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.6%

Protein: 19.5%

Carbs: 25.0%