Tuscan beef stew with garlic-rosemary polenta
8
Points®
Total time: 1 hr 15 min • Prep: 20 min • Cook: 55 min • Serves: 2 • Difficulty: Easy
This hearty stew and polenta is a wonderful combination that's perfect for a chilly winter evening when you need something warm and satisfying for dinner. The stew features lean beef as well as lots of veggies, like carrots, celery, and onion. It's also flavored with garlic, tomato paste, balsamic vinegar, beef broth, diced tomatoes, and cannellini beans. It all comes together in one pot and is very straightforward and easy to make. The polenta, which is enhanced by garlic and rosemary, can be made in just 3 minutes and perfectly complements the stew. This recipe is designed to serve 2, but you can easily scale it up if you're serving a crowd.
Ingredients
Cooking spray
1 spray(s)
Uncooked lean beef round
4 oz
Carrots
0.5 cup(s)
Celery
0.5 cup(s), chopped
Uncooked onion(s)
0.5 cup(s), chopped
Garlic
2 medium clove(s)
Tomato paste
1 Tbsp
Balsamic vinegar
1 Tbsp
Reduced sodium beef broth
1.5 cup(s)
Canned diced tomatoes
0.5 cup(s)
Canned cannellini beans
1 cup(s)
Table salt
0.25 tsp
Black pepper
0.25 tsp
Rosemary sprig
1 item(s)
Bay leaf
1 leaf/leaves
Fresh parsley
1 tsp
Reduced-sodium chicken broth
0.75 cup(s)
Jarred minced garlic
1 tsp
Rosemary
0.5 tsp
Kosher salt
0.25 tsp
Uncooked instant polenta
6 Tbsp
Instructions
1
To make stew: Spray bottom of medium saucepan with nonstick spray and place over medium-high heat. Add beef and cook, stirring occasionally, until brown on all sides, 5 to 6 minutes. Remove from saucepan and set aside.
2
To same saucepan, add carrot, celery, and onion. Cook, stirring frequently, until onion is translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste; cook, stirring, 2 minutes. Add vinegar and cook 30 seconds.
3
To saucepan, add broth and diced tomato. Scrape bottom of pan with spoon to release any browned bits. Stir in beans, salt, black pepper, rosemary sprig, bay leaf, and reserved beef. Bring to boil. Reduce heat, cover pan, and simmer 30 minutes. Remove lid and allow stew to simmer until meat is very tender, about 10 minutes more. Remove from heat, discard rosemary sprig and bay leaf, and sprinkle with parsley. Let sit, covered, while you make polenta.
4
To make polenta: In small saucepan, combine broth, 3/4 cup water, garlic, rosemary, and salt and bring to boil. Slowly whisk in polenta. Reduce heat to medium-low and continue to stir for 3 minutes. Serve with stew.
5
Serving size: 1 cup stew and 1⁄2 cup polenta
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