Polenta Meat Stew Recipes

Steps:

• Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours.
• Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.
• Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.

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.

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.

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.

Steps:

• Put a large skillet over medium-high heat and add the oil. Season the stew meat with salt and pepper, to taste, and dredge in the flour, shaking off any excess. Add the stew meat to the pan and brown on all sides, about 8 minutes.
• Remove the meat from the pan and set aside on a plate. Pour the chicken broth or stock into the skillet to deglaze and scrape up all the brown bits on the bottom. Turn off the heat and let it sit.
• To the sleeve of a 5 quart slow cooker add half of the chopped the vegetables and nestle half of the meat on top. Add the remaining vegetables, remaining meat, tomatoes, garlic, the broth from the pan, and the thyme. Season with salt and pepper, to taste. Cover and cook on low for 6 to 8 hours.
• About 5 minutes before the stew is ready, make the polenta according to package instructions. Add a pinch of salt and the red pepper flakes to the water before adding the polenta. Once the polenta has thickened remove from heat, stir in the cheese and butter and whisk until smooth.
• To serve, put a big spoonful of polenta on each plate. Top with some of the stew and garnish with some fresh thyme leaves, if desired, (Reserve 1 1/2 cups of the stew for round 2 recipe Osso Buco Calzones)

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.

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.).