Italian Beef Stew with Polenta
ID: 2c404e1c...
A rich, comforting Italian-style beef stew made with tender beef chuck, baby bella mushrooms, and aromatics, slow-braised in red wine and beef stock, and served over a creamy parmesan polenta.
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🍳 Cooking Flow
Sauté the vegetables and mushrooms in a Dutch oven, then set them aside. → Season and sear the cubed beef chuck in a separate pan, then deglaze with red wine and beef stock. → Combine beef, veggies, liquid, and herbs in the Dutch oven, and slow-cook covered at 300°F for 90 minutes, then uncovered for another hour. → Slow-cook the polenta in water, finishing with butter and parmesan cheese. → Thicken the stew gravy on the stovetop with a cornstarch slurry and serve over the polenta.
Cooking Steps
Brief Cooking Order
Sauté the vegetables and mushrooms in a Dutch oven, then set them aside. → Season and sear the cubed beef chuck in a separate pan, then deglaze with red wine and beef stock. → Combine beef, veggies, liquid, and herbs in the Dutch oven, and slow-cook covered at 300°F for 90 minutes, then uncovered for another hour. → Slow-cook the polenta in water, finishing with butter and parmesan cheese. → Thicken the stew gravy on the stovetop with a cornstarch slurry and serve over the polenta.
Introduction
A rich, comforting Italian-style beef stew made with tender beef chuck, baby bella mushrooms, and aromatics, slow-braised in red wine and beef stock, and served over a creamy parmesan polenta.
Step 1
Prep the vegetables by dicing 2 ribs of celery, dicing 3 medium carrots, dicing 1 medium onion, and quartering 10 ounces of baby bella mushrooms.
Step 2
Cube 2.5 pounds of beef chuck, trimming off and reserving any excessively large pieces of fat for other uses.
Step 3
Heat a Dutch oven over medium-low heat. Add 2 tablespoons of olive oil and sauté the diced carrots, onion, and celery for 5-10 minutes until slightly softened.
Step 4
Add the quartered baby bella mushrooms to the Dutch oven. Sauté until they release their moisture, then remove all the vegetables from the pot and set them aside.
Step 5
Dry the cubed beef with paper towels, then season generously with salt and pepper. Preheat a large stainless steel pan over medium heat for 3 minutes, add 1-2 tablespoons of olive oil, and sear the beef until deeply browned on all sides.
Ingredients List
Important Notes
Patting the beef dry before searing is essential to get a deep, flavorful brown crust rather than steaming the meat.
Braising the stew uncovered during the final hour allows excess liquid to evaporate, deepening the color and concentrating the beefy flavor.
Using a 5:1 water-to-polenta ratio yields a much creamier texture compared to the standard 4:1 ratio, though it requires slightly longer cooking.
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