Italian Stew Wine Braised Beef Over Creamy Polenta Recipes

TUSCAN BEEF STEW WITH 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

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.

BRAISED ITALIAN BEEF STEW

Steps:

• Sprinkle beef with salt and pepper.
• Place it in a wide, deep baking pan (like a turkey roaster).
• Preheat the broiler, and put the rack 4" from the heat, or enough room to allow for the pan.
• Put the meat under the broiler and leave the door ajar so the element stays lit.
• Broil for about 15 min, or until a deep brown.
• Turn it over, and broil for 5 min more.
• As the meat cooks, heat the olive oil in a skillet over medium heat.
• Add the onion, celery, and carrot.
• Increase the heat to high and cook, stirring occasionally, for about 5 min, or until softened. If the vegetables begin to burn or stick, turn the heat down.
• Add the garlic to the softened vegetables.
• Reduce the heat to medium low and cook, stirring occasionally for another 3-4 minute.
• Scrape the softened vegetables into the pan with the browned meat.
• Add the wine (or beef broth), tomatoes, thyme, and bay leaf.
• Heat oven to 300ºF.
• Cover the pan with foil, and crimp it tightly.
• Bake for 3 hours.
• Remove the pan from the oven, and remove the meat to a serving platter.
• Remove and discard the bay leaf from the sauce.
• Put the sauce into a blender (or use a hand held immersion blender) to blend the liquid and vegetables into a smooth sauce.
• Cover the meat with the sauce and serve.
• Serve with mashed potatoes. Leftovers freeze well.
• **NOTE: For a GREAT leftover dish. Shred the leftover roast in a skillet with the leftover sauce (like BBQ pork/beef) with two forks. It is easier to do when the roast is warmed. Serve this over the pasta of your choice, we like fettuccine.

CREAMY POLENTA WITH STEWED BEEF

Steps:

• Using small sharp knife, cut 1-inch-deep slits all over beef. Fill each slit with pancetta strip. Place beef in large bowl; pour wine over. Cover; chill overnight.
• Drain wine from beef, reserving wine. Pat beef dry with paper towels. Heat 2 tablespoons oil in heavy large pot over high heat. Add beef and cook until brown on both sides, about 10 minutes total. Add reserved wine, onion and next 7 ingredients. Bring to a boil. Reduce heat to medium-low. Cover and cook until beef is very tender, turning beef occasionally, about 2 hours and 45 minutes.
• Using tongs, transfer beef to platter. Tent beef with foil to keep warm. Discard bay leaves from wine mixture in pot. Working in batches, coarsely purée wine mixture in blender. Return to pot and bring to a simmer. Season sauce to taste with salt and pepper.
• Spoon polenta into large bowl. Cut beef into 1/2-inch-thick slices. Spoon sauce over beef.
• *Available in the spice section of most supermarket nationwide.
• **Available at Italian markets, specialty food stores and many supermarkets.