Tuscan Beef Stew with Polenta
4.3
(51)
Debi Mazar shared this recipe exclusively with Epicurious.
When making this rich dish, Mazar likes to multiply the recipe by one and a half. Leftovers can be quickly heated and served over pasta for an easy, delicious weeknight dinner.
If you're short on time, instant polenta can be substituted for regular. The cooking method will be the same, but it should be ready in about 3 minutes.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
For stew
For polenta
Preparation
Make stew
Step 1
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
Step 2
Pour olive oil into large serving bowl and swirl to coat. Set aside.
Step 3
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
Step 4
When beef is tender, use tongs to remove tomato skins (if desired) and thyme sprigs. Transfer stew to large serving bowl. Serve polenta alongside.
