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%
Recommended Pairing
Recommended Pairing
Barolo
Barolo is a full-bodied, dry red wine from northwest Italy made from Nebbiolo grapes. The high tannins are contrasted by delicate floral notes of rose petals, cherries and raspberries, along with licorice, leather and chocolate flavors that develop with age.
Recipe Source:
Hy-Vee Test Kitchen