Photo of Beef Polenta Bowls by WW

Beef Polenta Bowls

Points® value
Total Time
20 min
5 min
15 min
Reducing leftover beef stew leaves you with a thick, concentrated gravy that’s delicious ladled over creamy polenta. Stirring some pearl onions and balsamic vinegar in wakes up the flavor of the long-simmered stew and adds a hint of sweetness. We call for instant polenta, but you can use coarsely ground polenta if you’d like; just adjust your timing for the longer cooking it requires.


Beef & Root Veggie Stew

4 cup(s)

Frozen pearl onions

1 cup(s)

Balsamic vinegar

1 tbsp(s)

Table salt

½ tsp(s)

Uncooked instant polenta

¾ cup(s)

Grated Pecorino Romano cheese

¼ cup(s)

Fresh parsley

2 tbsp(s), chopped (optional)


  1. In a large skillet over medium-high heat, bring stew to a boil. Stir in onions and vinegar. Cook over medium heat until liquid is reduced to a thick gravy, stirring often, 10 to 12 minutes.
  2. Meanwhile, in a medium saucepan, bring 3 ½ cups water and salt to a boil. Gradually whisk in polenta; reduce heat to low, and cook, stirring often, until thick, about 3 minutes. Stir in cheese. Divide polenta among bowls; top with beef mixture and garnish with parsley, if desired.
  3. Per serving (¾ cup polenta and ¾ cup beef mixture)