Combine flour, salt, and pepper in a large resealable plastic bag. Add beef pieces; seal bag and toss to coat. Set aside. Heat 3 tablespoons olive oil in a stockpot over medium heat. Add coated beef pieces; sear until golden brown on all sides. Remove stockpot from heat; add rosemary and red wine. Return to heat and reduce wine mixture by 1/3.
Recipe
Author
Hy-Vee Test Kitchen
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Description
When it's cold outside and you’re looking for a delicious way to warm up, this rustic recipe of beef stew perfectly paired with polenta brings warmth and joy to the table.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Beef Stew | ||
| ¼ c. Hy-Vee all-purpose flour | ||
| ½ tsp. Hy-Vee salt, plus additional to taste | ||
| ½ tsp. Hy-Vee ground black pepper | ||
| 2 lbs. Hy-Vee Choice boneless beef chuck steak, cut into 1-inch pieces | ||
| 3 tbsp. Gustare Vita olive oil | ||
| 2 sprig(s) fresh rosemary | ||
| 1 ½ c. dry red wine | ||
| 1 (15-oz.) can Hy-Vee crushed tomatoes | ||
| 1 (14.5-oz.) can Hy-Vee beef broth, warmed; plus additional if desired | ||
| ¼ c. Hy-Vee tomato paste | ||
| 4 medium carrots, peeled and chopped | ||
| ½ c. white onions, chopped | ||
| 1 stalk(s) celery, chopped | ||
| Polenta | ||
| 4 c. water | ||
| Hy-Vee salt, to taste | ||
| 1 tbsp. Gustare Vita olive oil | ||
| 1 c. corn flour, or instant polenta; dry | ||
Things To Grab
- Large resealable plastic bag
- Stockpot with lid
- Large saucepan
Directions
Add crushed tomatoes, warm broth, and tomato paste. Reduce heat to low. Cover; simmer 10 minutes. Add carrot, onion, and celery; season with salt. Cover and continue simmering 2 hours or until meat is tender, stirring occasionally and adding additional beef broth if necessary.
Meanwhile, bring 4 cups of lightly salted water to a boil over medium-high heat in a large saucepan. Add 1 tablespoon olive oil and cornmeal. Cook and stir constantly with a whisk for 2 to 3 minutes or until mixture is well combined and liquid is absorbed.
To serve, place polenta in a shallow bowl; top with beef stew. If desired, drizzle with additional olive oil and season with freshly ground black pepper.
Nutrition facts
Servings
690 Calories per serving
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 130mg
- Sodium: 940mg
- Total Carbohydrates: 49g
- Protein: 51g
Daily Values
0%
Iron 45%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 25%
Recipe Source:
Hy-Vee Test Kitchen