Wednesday, March 28, 2007

Polenta Beef Stew

Ok, I know it's Spring a tad out-of-season to post a Beef Stew recipe, but I promised Gail:

1/4 cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pounds boneless beef chuck steak, cut into 1-inch pieces
2 tablespoons olive oil
1/2 cup chopped onion (1 medium)
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
6 cloves garlic, minced
1 14-ounce can beef broth
1-1/2 cups dry red wine
8 ounces boiling onions
5 medium carrots, cut into 1-inch chunks
1 recipe Polenta
1/2 cup snipped fresh flat-leaf parsley
1/4 cup tomato paste (I sometimes just add a can of diced tomatoes earlier in the cooking process)

1. Place flour, Italian seasoning, garlic powder, 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.
2. Stir in boiling onions and carrot. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta.
3. Just before serving, stir parsley and tomato paste into stew. Serve stew with Polenta.
4. Makes 8 servings (about 7 cups)
5. 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.

This is from "Better Homes and Gardens", Feb 2002