Beef Stew with Polenta


Main Dish
Beef Stew with Polenta

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    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.

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    Servings and Ingredients

    Serves 4
    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
    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


    1. 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. 

    2. 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. 

    3. 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.

    4. 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


    690 Calories per serving

    Amounts Per Serving

    • Total Fat: 24g
    • Cholesterol: 130mg
    • Sodium: 940mg
    • Total Carbohydrates: 49g
    • Protein: 51g

    Daily Values

    Iron 45%
    Calcium 10%
    Vitamin D 0%
    Potassium 25%

    Recipe Source:

    Hy-Vee Test Kitchen