Polenta Beef Stew


  • 1/4 cup all-purpose flour
  • 1 tsp. garlic powder
  • 1 tsp. dried thyme, crushed
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 lb. boneless beef chuck steak, cut into 1-inch pieces
  • 2 Tbsp olive oil
  • 1 medium onion, chopped (1/2 cup)
  • 6 cloves garlic, minced
  • 1 tsp. snipped fresh rosemary or 1/4 tsp. dried rosemary, crushed
  • 1 14-1/2 oz can beef broth
  • 1-1/2 cups dry red wine
  • 8 oz boiling onions
  • 5 medium carrots, cut into 1-inch chunks
  • 1 recipe Polenta (see recipe below)
  • 1/2 cup snipped fresh flat-leaf parsley (optional)
  • 1/2 cup tomato paste


  • 3 cups milk
  • 1 cup cornmeal
  • 1 cup water
  • 1 tsp. salt
  • 2 Tbsp butter
  1. In a medium bowl stir together, flour, garlic powder, thyme, basil, salt, and pepper. Coat meat with flour mixture. In a Dutch oven brown half the meat in hot oil over medium-high heat. Remove from Dutch oven. Repeat with remaining meat.
  2. Return all meat to pan. Add chopped onion, garlic, and rosemary. Cook and stir until onion is tender but not brown. Add broth and wine. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 hours. Add boiling onions and carrots. Cover and simmer for 30 minutes more or until vegetables are tender
  3. Meanwhile, prepare Polenta. Just before serving, stir parsley and tomato paste into beef stew. Serve in bowls with polenta. Garnish with flat-leaf parsley, if desired.


  1. In a large saucepan bring milk just to simmer.
  2. In 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 10 to 15 minutes or until mixture is thick, stirring occasionally.
  3. If too thick, stir in additional milk. Stir in butter until melted.
  4. Transfer to serving dish. Ladle beef stew on top.


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