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Polenta Beef Stew

Makes: 8 servings Yield: about 7 cups
Prep 25 mins Cook 2 hrs
Polenta Beef Stew
Ingredients
  • 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
  • 1/2  cup  snipped fresh flat-leaf parsley
  • 1/4  cup  tomato paste
Directions

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)

Polenta
Ingredients
  • 3  cups  milk
  • 1  cup  cornmeal
  • 1  cup  water
  • 1  teaspoon  salt
  • 2  tablespoons  butter or margarine
Directions

1. In a large saucepan bring milk just to a simmer over medium heat. In a medium bowl combine cornmeal, water, and 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 butter or margarine until melted.

Nutrition Facts (Polenta Beef Stew)
  • Servings Per Recipe 8,
  • cal. (kcal) 508,
  • Fat, total (g) 26,
  • chol. (mg) 88,
  • sat. fat (g) 10,
  • carb. (g) 32,
  • Monosaturated fat (g) 11,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 9,
  • pro. (g) 29,
  • vit. A (IU) 9961,
  • vit. C (mg) 13,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 60,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 736,
  • Potassium (mg) 824,
  • calcium (mg) 162,
  • iron (mg) 5,
  • Vegetables () 1,
  • Starch () 2,
  • Lean Meat () 3,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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