Tuscan Beef Stew with Polenta

Tuscan Beef Stew with Polenta
Tuscan beef stew with polenta is a hearty and flavorful Italian dish made with tender pieces of beef simmered in a tomato-based sauce with vegetables such as carrots, onions, and bell peppers. The stew is seasoned with herbs such as rosemary and thyme, and it is typically served over a bed of creamy polenta. Polenta is a traditional Italian dish made with ground cornmeal that is cooked until it becomes thick and creamy.

Approx times: Prep: 20 min - Cook: 2½ - 3 hours
Ingredients
Serves 4
For the beef stew:
  • 2 lbs beef stew meat
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup red wine
  • 2 cups beef broth
  • 1 can diced tomatoes
  • 1 cup carrots, diced
  • 1 cup bell peppers, diced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper, to taste
For the polenta:
  • 4 cups water
  • 1 tsp salt
  • 1 cup cornmeal
  • 2 tbsp butter
  • 1/2 cup grated Parmesan cheese
Directions
  • Preheat your oven to 325°F (163°C).
  • In a large ovenproof pot, heat olive oil over medium-high heat. Sear the beef stew meat on all sides until browned. Remove the beef and set it aside.
  • In the same pot, add diced onion and minced garlic. Sauté until the onion is translucent.
  • Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
  • Return the seared beef to the pot. Add beef broth, diced tomatoes, carrots, bell peppers, rosemary, thyme, bay leaves, salt, and pepper. Stir well.
  • Bring the stew to a simmer on the stovetop.
  • Cover the pot and transfer it to the oven. Braise for 2 to 2.5 hours or until the beef is tender.
Polenta
  • In a separate pot, bring water to a boil. Add salt and slowly whisk in the cornmeal. Cook over low heat, stirring constantly until the polenta thickens.
  • Once the polenta is thick and creamy, stir in butter and grated Parmesan cheese. Continue stirring until the cheese is melted and well combined.
Finish It Up
  • Adjust the seasoning of the beef stew if necessary. Remove and discard the rosemary sprigs, thyme sprigs, and bay leaves.
  • Spoon the creamy Parmesan polenta onto plates or bowls and top with the savory red wine beef stew. Garnish with additional Parmesan cheese if desired.