Thursday, October 28, 2010

Beef Stew served over Polenta

Way back when we starrted this blog, we made a beef stew. It was a recipe from one of Kims neighbors and not only was it my first attempt at beef stew, it also went over really well with my family. Since we are trying to make each entres only once, this is sort of cheat making the stew again, but served over polenta. The polenta changes the dish a bit, as well as eliminating the potatoes. If we are cheating, who is going to tell?

Heres a refresher on the stew:
1 1/2 lb Beef Stew meat
2 tbsp olive oil
1 can 16 ounces tomato sauce
1 1/2 cup water
1 large sweet onion sliced
2 cloves garlic minced
2 carrots sliced in large chunks
1 cup celery
3-5 boulion cubes
basil and thyme

heat oil in large dutch oven
coat beef in flour
add beef to oil
add onion slowly, when onions glassy add tomato sauce, water, boulion, onion, basil and shyme
bring to boil, lower heat to simmer and cook for 1 hour to 1 1/2 hour
add carrots and celery cook another hour
serve over Polenta
instruction for Polenta
when stew is with in 30 minutes of being made make polenta

bring 3 cups water to a boil
slowly add 1 cup cornmeal to water, stirring all the time, keep heat on medium and stir making sure not to let cornmeal to bottom of the pan
when smooth and creamy, remove from heat

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