Recipes and Cooking Polenta Meat Stew Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 7, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Slow Cook Time: 8 hrs Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 ½ pound boneless beef chuck roast, pork shoulder roast, or lamb stew meat ¼ cup all-purpose flour 1 teaspoon dried thyme, crushed 1 teaspoon dried basil, crushed ½ teaspoon salt ½ teaspoon ground black pepper 4 medium carrots, cut into 1-inch pieces 8 ounce boiling onions, peeled, or frozen small whole onions 6 cloves garlic, minced 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed 1 14.5 ounce can lower-sodium beef broth 1 cup water ½ cup dry red wine 1 recipe Polenta ½ cup snipped fresh Italian (flat-leaf) parsley ¼ cup tomato paste Snipped fresh Italian (flat-leaf) parsley (optional) Polenta 3 ½ cup milk 1 cup cornmeal 1 cup cold water ½ teaspoon salt Directions Trim fat from meat. Cut meat into 1-inch pieces. In a plastic or paper bag combine flour, thyme, basil, salt, and pepper. Add meat pieces, several at a time, shaking to coat. Place meat in a 3-1/2- or 4-quart slow cooker. Add carrots, onions, garlic, and dried rosemary (if using). Stir in broth, the water, and wine. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Shortly before serving, prepare Polenta. To serve, stir fresh rosemary (if using), the 1/2 cup parsley, and the tomato paste into meat mixture. Serve stew in shallow bowls with polenta. If desired, garnish with additional parsley. Polenta In a large saucepan bring milk just to simmering. Meanwhile, in a small bowl combine cornmeal, cold water, and salt. Slowly add cornmeal mixture to hot milk, stirring constantly. Cook and stir until mixture comes to boiling. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is thick, stirring occasionally. Rate it Print Nutrition Facts (per serving) 357 Calories 8g Fat 30g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 357 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Cholesterol 92mg 31% Sodium 560mg 24% Total Carbohydrate 30g 11% Total Sugars 9g Protein 37g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.