Tuscan beef stew with garlic-rosemary polenta
3
Points®
Total time: 1 hr 25 min • Prep: 30 min • Cook: 55 min • Serves: 2 • Difficulty: Easy
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
5 spray(s)
Uncooked lean beef bottom round roast
4 oz, or any lean beef stew meat, cut into 1-inch chunks
Carrots
½ cup(s), sliced
Celery
½ cup(s), chopped, diced
Onion
½ cup(s), chopped, diced
Garlic
4 clove(s), finely chopped, divided
Tomato paste
1 Tbsp
Balsamic vinegar
1 Tbsp
Reduced sodium beef broth
1½ cup(s)
Canned diced tomatoes
½ cup(s), drained
Canned cannellini beans
1 cup(s), drained and rinsed
Table salt
¼ tsp
Black pepper
¼ tsp
Rosemary sprig
1 item(s)
Bay leaf
1 leaf/leaves
Fresh parsley
1 tsp, finely chopped
Reduced sodium chicken broth
¾ cup(s)
Rosemary
½ tsp, minced
Kosher salt
¼ 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 1/2 of 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, table 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, remaining garlic, rosemary, and kosher 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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