Best 4 Tuscan Beef Stew With Polenta Spezzatino Di Manzo Toscano Con Polenta Recipes

**Tuscan Beef Stew with Polenta (Spezzatino di Manzo Toscano con Polenta): A Culinary Journey through Tuscany**

Savor the rustic charm of Tuscany with this traditional Italian dish, Spezzatino di Manzo Toscano con Polenta. Originating from the heart of Italy, this beef stew embodies the region's culinary heritage. Our recipe takes you on a culinary journey, showcasing the authentic flavors of Tuscany. Prepared with tender beef braised in a rich tomato sauce infused with herbs and spices, this stew exudes warmth and comfort. Accompanied by creamy polenta, a classic cornmeal dish, this combination creates a harmonious symphony of flavors. Whether you're a seasoned chef or a home cook seeking authentic Italian cuisine, this recipe offers a delightful exploration of Tuscan flavors.

**Additional Recipes Featured in the Article:**

* **Polenta al Formaggio (Polenta with Cheese):** Enhance your culinary experience with this delectable variation of polenta, featuring the creamy richness of cheese.

* **Tuscan Bread Salad (Panzanella):** Discover the vibrant flavors of Tuscany with this refreshing bread salad, combining fresh vegetables, crusty bread, and a tangy dressing.

* **Tuscan Kale Salad (Ribollita):** Indulge in the hearty goodness of this Tuscan kale salad, featuring a medley of vegetables, beans, and bread, simmered in a flavorful broth.

* **Tuscan Sausage and Potatoes (Salsiccia e Patate):** Experience the rustic flavors of Tuscany with this classic dish of sausage and potatoes, roasted to perfection.

Let's cook with our recipes!

TUSCAN BEEF STEW WITH POLENTA

Tuscan Beef Stew with Polenta image

Provided by Food Network

Time 2h22m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

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
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 Food Network

Time 2h23m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

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 (SPEZZATINO DI MANZO TOSCANO CON POLENTA)

TUSCAN BEEF STEW WITH POLENTA (SPEZZATINO DI MANZO TOSCANO CON POLENTA) image

Categories Beef Stew Dinner

Yield 6 people

Number Of Ingredients 15

Ingredients

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

Steps:

Trim the excess fat off the beef and cut into 1-inch cubes. In a heavy, large saucepan over moderately high heat, heat the olive oil until hot but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10-12 minutes. Add beef and saute, stirring occasionally, until brown on all sides, about 5-6 minutes. Add wine and thyme, stir well, and bring to a 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. Prepare the Polenta: Pour olive oil into large serving bowl and swirl to coat. Set aside. In a heavy, large pot over moderately high heat, bring stock to a 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. When beef is tender, use tongs to remove tomato skins and thyme sprigs. Transfer stew to large serving bowl. Serve polenta alongside. Makes 4 to 6 servings. That's it!

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

Ingredients

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.

Tips:

For a richer flavor, use a combination of beef cuts, such as chuck roast, short ribs, and brisket.
Brown the beef in batches to avoid overcrowding the pan and ensure even cooking.
Use a heavy-bottomed pot or Dutch oven to evenly distribute heat and prevent burning.
Add a splash of red wine to deglaze the pot and add depth of flavor.
Use a variety of vegetables to add color and texture to the stew.
Simmer the stew for at least 1 hour, or until the beef is tender.
Serve the stew over polenta, mashed potatoes, or rice.

Conclusion:

Tuscan beef stew is a hearty and flavorful dish that is perfect for a cold winter night. The combination of beef, vegetables, and red wine creates a rich and complex flavor that is sure to please everyone at the table. Serve it over polenta, mashed potatoes, or rice for a complete meal.