1/4 c All-purpose flour
1 ts Garlic powder
1 ts Dried thyme, crushed
1/2 ts Salt
1/2 ts Pepper
2 lb Boneless beef chuck stead,
-cut into 1-inch pieces
2 tb Olive oil
1 md Onion, chopped (1/2 cup)
6 cl Garlic, minced
1 ts Snipped fresh rosemary or
1/4 ts Dried rosemary, crushed
14 1/2 oz Can beef broth
1 1/2 c Dry red wine
8 oz Boiling onions
5 md Carrots, cut into 1-inch
-chunks
1 Recipe Polenta (see recipe
-below)
1/2 c Snipped fresh flat-leaf
-parsley (optional)
1/2 c Tomato paste
MMMMM--------------------------POLENTA-------------------------------
3 c Milk
1 c Cornmeal
1 c Water
1 ts Salt
2 tb Butter
In a medium bowl stir together, flour, garlic powder, thyme, basil,
salt, and pepper. Coat meat with flour mixture. In a Dutch oven
brown half the meat in hot oil over medium-high heat. Remove from
Dutch oven. Repeat with remaining meat. Return all meat to pan. Add
chopped onion, garlic, and rosemary. Cook and stir until onion is
tender but not brown. Add broth and wine. Bring to boiling; reduce
heat. Cover and simmer for 1-1/2 hours.
Add boiling onions and carrots. Cover and simmer for 30 minutes more
or until vegetables are tender. Meanwhile, prepare Polenta. Just
before serving, stir parsley and tomato paste into beef stew. Serve
in bowls with polenta. Garnish with flat-leaf parsley, if desired.
To make the polenta:
In a large saucepan bring milk just to simmer. In bowl combine
cornmeal, water, and salt. Stir cornmeal mixture slowly into hot
milk. Cook and stir until mixture comes to a boil. Reduce heat to
low. Cook 10 to 15 minutes or until mixture is thick, stirring
occasionally. If too thick, stir in additional milk. Stir in butter
until melted. Transfer to serving dish. Ladle beef stew on top.
