SLOW-COOKER BEEF AND POLENTA
Provided by Food Network Kitchen
Categories main-dish
Time 8h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours.
- Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.
- Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.
Nutrition Facts : Calories 580, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 157 milligrams, Sodium 1384 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 52 grams, Sugar 5 grams
SPEZZATINO DI MANZO CON LA POLENTA (BEEF STEW WITH POLENTA)
Time 2h30m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Pour a generous amount of olive oil (or a mixture of butter and oil) into a sauté or braising pan. Add the onion, carrot and celery and sauté very gently until the vegetables are very soft and the onion translucent. Adding a pinch of salt and a spoonful of water helps the vegetables cook and avoids browning.
- Now add the beef cubes and turn them with a wooden spoon or spatula so they are nicely coated with the vegetables and flavored oil. Season well with salt and pepper. Raise the heat a bit and let the beef brown very lightly, turning constantly to avoid burning.
- Now add a splash of wine and let it evaporate. Then add enough broth to almost cover the meat and, if using, nestle your fresh herbs among the beef cubes. (NB: Most Italian recipes call for much less broth than this, but this way will give you abundant sauce for pouring your polenta: see Notes below.)
- Cover, turn down the flame as low as it will go, and let the beef simmer very gently until fork-tender. Most recipes say an hour and a half, but I find two to three hours is more like it.
- When the meat is tender, uncover and check the consistency of the sauce. If it is rather thin, you can either raise the heat and let it evaporate and/or add a spoonful of corn or potato starch, dissolved in an equal amount of water, to thicken the sauce. If, on the other hand, you want more sauce, then just add more broth or water and let it simmer, uncovered, for a few minutes. Taste and adjust for seasoning.
- Remove the fresh herbs, if used, and serve your Italian beef stew over a nice, hot bed of freshly made polenta (see recipe here).
TUSCAN BEEF STEW WITH POLENTA
Provided by Food Network
Time 2h22m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.
- Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.
- Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.
- For the polenta: While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside.
- In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.
- When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs.
- Turn the polenta out of the bowl, slice, and serve alongside the stew.
POLENTA MEAT STEW
Found in Better Homes & Gardens Italian edition. It is a bit thinner than a regular stew, but has wonderful flavor. I cut the roast into 6 pieces, then cook it long enough that it shreds apart. In addition, I make recipe#205239 in place of the standard polenta mentioned here for an added dimension of flavor. Wonderful cold night food!
Provided by Cook4_6
Categories Meat
Time 10h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Trim fat from meat and cut into 1-inch pieces.
- In a plastic bag combine flour, thyme, basil, salt and pepper. Add meat pieces a few at a time, shaking to coat. Place meat in a 3 1/2-4 quart slow cooker. Add carrots, onions, garlic and rosemary. Stir in water, broth and wine.
- Cover and cook for 8-10 hours on low, or 4-5 hours on high.
- Stir in fresh rosemary, parsley and tomato paste. Serve with a spoonful of polenta in each bowl.
- Just prior to serving prepare polenta by bringing milk to simmer. In a bowl combine, cornmeal, water and salt. Slowly add to the warm milk, stirring constantly.
- Cook and stir until the mixture comes to a boiling. Reduce heat to low and cook 10-15 minutes until thick, stirring occasionally. (I sometimes add 1/4 cup of parmesan cheese and a tablespoon of butter at this point.).
POLENTA BEEF STEW
This inviting stew comes from a region of Switzerland near the border of Italy. Swiss cooking is among the heartiest in Europe -- and the use of polenta here is very traditional.
Provided by Annacia
Categories Stew
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- STEW:.
- Place flour, garlic powder, thyme, basil, 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.
- Stir in boiling onions and carrots.
- Bring to boiling; reduce heat.
- Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta.
- Just before serving, stir parsley, tomato paste, and the 1 teaspoon fresh rosemary, if using, into stew.
- Serve stew with Polenta. If desired, garnish with rosemary sprigs.
- Makes about 7 cups.
- POLENTA:.
- In a large saucepan bring 3 cups milk just to a simmer over medium heat.
- In a medium bowl combine 1 cup cornmeal, 1 cup water, and 1 teaspoon 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 2 tablespoons butter or margarine until melted.
ITALIAN BEEF STEW (SPEZZATINO DI MANZO)
Italian beef stew is a hearty dish made from cubes of chuck roast, mushrooms, carrots, and celery braised in a red wine sauce. Comfort for at its finest!
Provided by James
Categories Soup
Time 3h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 300f and make room on the middle rack for a large Dutch oven. Heat a large Dutch oven to medium-low heat, then add the olive oil, carrots, celery, and onion. Cook for 5 minutes then add the mushrooms, turn heat to medium, and continue to cook stirring frequently.
- While the veggies are sauteing, pat the chuck roast cubes dry. Once the mushrooms release their water and most of it has evaporated from the pot, season the beef cubes with salt and pepper and add to the pot.
- Coat the beef with the veggies and oil. Let the beef cook for 5-10 minutes (it won't develop much color). Next, turn heat to medium-high and add the wine and cook for 5-7 minutes or until it mostly evaporates and absorbs into the beef. Using a wooden spoon scrape up all of the brown bits while the beef is cooking.
- Add the beef stock, rosemary, and bay leaf and stir it all together. Cover with a tight-fitting lid and cook in the oven for 2 1/2 hours or until tender. For the last 30-45 minutes braise with no lid to thicken the sauce and add a bit of color to the meat.
- Once the beef is tender remove the pot from the oven. If there is too much liquid in the pot use a slurry of cornstarch (see notes) to thicken or cook over medium heat on the stovetop to thicken and reduce the liquid. Once satisfied with the consistency, taste test and make final adjustments to salt and pepper. Serve with crusty bread or with polenta or mashed potatoes. Enjoy!
Nutrition Facts : Calories 538 kcal, Fat 25.2 g, SaturatedFat 7.2 g, Cholesterol 191 mg, Sodium 1082 mg, Carbohydrate 7.1 g, Fiber 1.8 g, Sugar 3.6 g, Protein 67.7 g, ServingSize 1 serving
TUSCAN BEEF STEW WITH POLENTA
Provided by Debi Mazar
Categories Soup/Stew Beef Tomato Stew Dinner Cornmeal Carrot Red Wine Fall Winter Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make stew
- 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
- Pour olive oil into large serving bowl and swirl to coat. Set aside.
- 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
- When beef is tender, use tongs to remove tomato skins (if desired) and thyme sprigs. Transfer stew to large serving bowl. Serve polenta alongside.
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BEEF SHIN RAGU WITH CREAMY POLENTA | BEEF RECIPES | JAMIE ...
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- Cut the beef into 3cm pieces. Set the heat of your pressure cooker to medium–high, or place over a medium–high heat and add a good drizzle of olive oil.
- Throw in the beef and season well with sea salt and black pepper.Cook, turning regularly, until browned all over.
- Transfer to a plate and set aside.Pick the rosemary leaves, peel the onions and garlic, trim the celery and finely chop it all together.
- Add to the pan with the rosemary. Reduce the heat and soften for 5 minutes.Pour in the wine, bring to the boil and let it bubble until reduced by half.
BEEF STEW WITH CHEESY PARMESAN POLENTA - FOOD BANJO
From foodbanjo.com
5/5 (5)Servings 4Cuisine AmericanCategory Main Course
- Heat the olive oil in a large skillet or stew pot over medium heat. Add the carrots and onion, and cook 5-7 minutes until onions are translucent, stirring frequently.
- Add the chunks of beef and cook, until all edges are browned and no longer pink. Season with celery salt, salt, and pepper and add the herbs de provence and dried sage and stir to combine.
- Add enough beef broth to cover the meat (about 3 cups). Heat until boiling, then reduce to a simmer (med-low heat). Cook uncovered for 2 hours. In the last 10 minutes, combine the cornstarch with the water and mix. Then add to the beef stew and stir. This will help the stew thicken slightly.
POLENTA BEEF STEW RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Beef Stew RecipesCalories 357 per servingTotal Time 2 hrs
- To prepare stew: Place flour, garlic powder, thyme, basil, 1/2 teaspoon 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.
- Stir in boiling onions and carrots. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender.
- Meanwhile, prepare polenta: In a large saucepan, bring milk just to simmering over medium heat. In a medium bowl, stir together cornmeal, water and salt. Slowly add the cornmeal mixture to the simmering milk, stirring constantly. Cook and stir until the mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until the mixture is very thick, stirring occasionally. (If the mixture is too thick, stir in additional milk.) Stir in butter until melted.
- Just before serving, stir parsley, tomato paste, and the 1 teaspoon fresh rosemary, if using, into stew. Serve the stew over the polenta. If desired, garnish with rosemary sprigs.
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- Season chuck roast all over with salt and pepper. Pour 1 tablespoon oil in a large, Dutch oven over medium-high heat.
- Pour water into a saucepan and place over medium-high heat. Season with salt and pepper. Bring water to a boil and whisk in the polenta in a slow and steady stream until fully combined.
- Pour polenta into bowls and top with beef ragu. Top each bowl with more grated Parmesan and fresh basil leaves (optional). Serve.
BRAISED BEEF AND MUSHROOMS WITH POLENTA - THE BUSY BAKER
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5/5 (5)Total Time 1 hr 20 minsCategory Main Course, Main DishCalories 768 per serving
- Heat a large heavy bottomed pot (I like using my enamelled cast iron pot for recipes like this) over medium-high heat and add the olive oil.
- Season the cubes of beef chuck with salt and pepper and brown them on all sides in the pot. You may have to do this in 2 batches to avoid overcrowding the pan. Don't worry about cooking the beef all the way through at this stage - just brown the outside.
- Remove the browned beef to a plate and add the onions, garlic, carrots and celery to the pot. Let the vegetables cook just until they've begun to soften.
POLENTA BEEF STEW - BETTER HOMES & GARDENS
From bhg.com
5/5 (3)Calories 508 per servingServings 7
- 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.
- 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.
ITALIAN-STYLE BEEF WITH POLENTA RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 40 minsServings 4Calories 487 per serving
- Place first 3 ingredients in a large saucepan. Gradually add 2 cups water and milk, stirring constantly with a whisk. Bring to a boil; reduce heat to medium, and cook 20 minutes, stirring frequently. Stir in 1/3 cup cheese.
- Heat a nonstick skillet over medium-high heat; coat with cooking spray. Add beef; sauté 5 minutes. Stir to crumble. Remove beef; drain. Wipe pan; coat with cooking spray. Add onion, pepper, 1/8 teaspoon salt, and garlic; sauté for 4 minutes, stirring frequently. Add beef and sauce; simmer 8 minutes.
- Divide polenta evenly among 4 shallow bowls. Top each serving with 1 cup beef mixture; sprinkle with 2 teaspoons cheese and 2 tablespoons basil.
CHILLI BEEF STEW WITH POLENTA DUMPLINGS - HEALTHY FOOD GUIDE
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4.8/5 Total Time 2 hrs 15 minsCategory Casseroles, StewsCalories 433 per serving
- 1 Preheat oven to 160°C. Set a large flameproof casserole dish (with a lid) over medium-high heat on the stovetop. Heat half of the olive oil. Add steak in batches and cook for 5 minutes, or until browned. Transfer to a bowl and set aside.
- 2 Heat remaining olive oil in the same dish. Add onions, garlic and capsicums, and cook, stirring, for 5 minutes, or until onion softens. Return reserved meat to dish with chilli powder and cook, stirring, for 1 minute or until fragrant.
- 3 Add tomatoes and 1 cup cold water to dish then bring to the boil. Cover dish and transfer to oven. Bake for 1 hour 20 minutes, or until beef is tender. Remove dish from oven. Stir kidney beans and baby corn into stew.
- 4 Meanwhile, combine flour and polenta in a medium bowl. Rub table spread into flour mixture and stir in egg, parmesan and milk to make a soft, sticky dough. Drop level tablespoons of dough on to stew, approximately 2cm apart. Cover dish, return to oven and bake for 20 minutes, or until dumplings are firm to the touch and cooked through.
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