Best 3 Tuscan Beef Stew With Polenta Recipes

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Embark on a culinary journey to the heart of Tuscany with our authentic Tuscan Beef Stew with Polenta recipe. This hearty and flavorful dish is a symphony of rich, savory flavors that will tantalize your taste buds. The beef stew is made with tender chunks of beef, slow-cooked in a robust sauce of tomatoes, red wine, and aromatic herbs. The polenta, a creamy and comforting cornmeal porridge, serves as the perfect accompaniment, soaking up the delectable stew juices. This article also includes a delightful selection of additional recipes to complement your Tuscan Beef Stew experience. Treat yourself to a taste of Italy with our Bruschetta al Pomodoro recipe, featuring fresh tomatoes, fragrant basil, and a drizzle of olive oil. Indulge in the classic Spaghetti Aglio e Olio, a simple yet flavorful pasta dish prepared with garlic, olive oil, and a touch of chili pepper. And for a sweet ending, try our Torta della Nonna, a traditional Tuscan custard tart with a pine nut topping that will leave you craving more.

Here are our top 3 tried and tested recipes!

TUSCAN BEEF STEW WITH POLENTA



Tuscan Beef Stew with Polenta image

Provided by Food Network

Time 2h23m

Yield 4 to 6 servings

Number Of Ingredients 14

Stew
3 tablespoons olive oil
1 red onion, cut into medium dice
3 carrots, peeled and cut into 1/2-inch pieces
3 stalks celery, cut into 1/2-inch pieces
2 pounds stew beef (boneless chuck), excess fat trimmed, cut into 1-inch cubes
2 1/2 cups dry red wine
8 sprigs fresh thyme
3 medium tomatoes, halved
Salt and freshly ground black pepper
Polenta
1 tablespoon olive oil
4 cups vegetable stock or broth
1 cup instant polenta

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.

TUSCAN BEEF STEW WITH POLENTA



Tuscan Beef Stew with Polenta image

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

For stew
3 tablespoons olive oil
1 red onion, cut into medium dice
3 carrots, peeled and cut into 1/2-inch pieces
3 stalks celery, cut into 1/2-inch pieces
2 pounds stew beef, such as boneless chuck, trimmed of excess fat and cut into 1-inch cubes
2 1/2 cups dry red wine
8 sprigs fresh thyme
3 medium tomatoes, halved
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For polenta
1 tablespoon olive oil
4 cups vegetable stock or broth
1 cup polenta (coarse cornmeal)

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.

POLENTA BEEF STEW



Polenta Beef Stew image

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

1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried thyme, crushed
1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lbs boneless beef chuck steaks, cut into 1-inch pieces
2 tablespoons olive oil
1/2 cup chopped onion (1 medium)
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
6 garlic cloves, minced
1 (14 ounce) can beef broth
1 1/2 cups dry red wine
8 ounces boiling onions
5 medium carrots, cut into 1-inch chunks
1/2 cup snipped fresh flat-leaf parsley
1/4 cup tomato paste
fresh rosemary sprig (optional)
polenta
3 cups milk
1 cup cornmeal
1 cup water
1 teaspoon salt
2 tablespoons butter

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.

Tips:

  • Sear the beef first: Searing the beef before braising it adds a delicious depth of flavor to the stew. Be sure to brown the beef well on all sides before adding it to the pot.
  • Use a good quality wine: The wine you use in the stew will have a big impact on the flavor, so be sure to choose a wine that you enjoy drinking. A dry red wine, such as a Chianti or a Cabernet Sauvignon, is a good choice.
  • Don't overcrowd the pot: When you're browning the beef, be sure to do it in batches so that you don't overcrowd the pot. This will help the beef to brown evenly.
  • Simmer the stew for at least 2 hours: The longer you simmer the stew, the more tender the beef will become and the more flavorful the sauce will be. Aim to simmer the stew for at least 2 hours, or longer if you have time.
  • Serve the stew with polenta: Polenta is a classic Italian side dish that pairs perfectly with beef stew. To make polenta, simply whisk cornmeal into boiling water and cook until thickened. Season the polenta with salt and pepper to taste.

Conclusion:

Tuscan beef stew is a hearty, flavorful dish that is perfect for a cold winter night. The combination of tender beef, rich sauce, and creamy polenta is sure to please everyone at the table. This stew is also relatively easy to make, so it's a great option for a weeknight meal. With just a few simple tips, you can make a delicious Tuscan beef stew that will impress your family and friends. So next time you're looking for a comforting and satisfying meal, give this recipe a try.

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