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Beef Stew With Polenta

by , Chef, Volunteer Park Café, Seattle, Washington

Beef Stew With Polenta

Serves 6

    • Stew Base
    • 2 tablespoons oil
    • 2 carrots, peeled and roughly chopped
    • 4 ribs celery, roughly chopped
    • 2 yellow onions, peeled and roughly chopped
    • ¼ cup whole garlic cloves
    • 2 bay leaves
    • 2 tablespoons fresh oregano, chopped
    • 1 (16-ounce) can tomato paste
    • ¼ cup all-purpose flour
    • 2 cups dry red wine
    • 6 cups beef stock
    • 1 cup demi-glace (store bought)
    • Salt and pepper to taste

    In a large pot, heat oil. Add onion, carrot, and celery, and cook until well caramelized, about 10 minutes.

    Add the garlic and herbs and cook for an additional two minutes. Add the tomato paste and flour and continue to cook while stirring for an additional 3 to 5 minutes. Add the red wine to deglaze the pan and continue cooking until the wine has reduced by half.

    Add beef stock. Simmer on low for 45 minutes. Add demi-glace and stir well to combine. Continue to simmer another 5 minutes. Strain, cool, and store in the refrigerator until ready to use. (This stew base will keep for 2 weeks in the refrigerator.)

      • Beef Stew
      • 2 tablespoons cooking oil
      • 1 yellow onion, peeled and diced
      • ¼ cup garlic, slivered
      • 2 carrots, peeled and diced
      • 2 cups crimini mushrooms, quartered
      • 1 large parsnip, peeled and diced
      • 1 (32-ounce) Certified Piedmontese sirloin roast, cut into 1-inch cubes
      • ¾ cup red wine
      • Salt and pepper to taste
      • 1 tablespoon oregano, chopped
      • ¼ cup fresh parsley, chopped
      • Fresh horseradish, peeled and grated (optional)

      Heat oil in a large pot. Season cubed beef with salt and pepper. Add beef to pot and brown on all sides, then remove and set aside. Add onion, garlic, carrot, and parsnip to the pot and cook until lightly caramelized. Add mushrooms. Add red wine and continue cooking until reduced by half. Add reserved stew base and let simmer for 15 minutes.

      Add the browned beef back to the pot along with the fresh herbs. Season to taste.

      Ladle stew over a large serving of warm polenta. Garnish with freshly grated horseradish if desired.

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