Beef Stew with Red Wine over Polenta

By Marge Perry & David Bonom
This deeply flavorful dish is as much a comfort food as it is a luscious meal to serve to guests. The stew may be made a day or two in advance and reheated, and it freezes well. The polenta is best made just before serving.


    • black pepper
    • boneless chuck
    • carrots
    • For the polenta
    • For the stew
    • fresh thyme sprigs
    • garlic cloves
    • Grated parmesan cheese
    • instant polenta
    • olive oil
    • red onions
    • red wine
    • reduced sodium beef broth
    • resh parsley sprigs
    • ribs celery
    • Salt
    • tomato paste
    • Water
    • white mushrooms
    • Whole milk


    1. For the stew, heat 1 tablespoon of the oil in a large nonstick pot over medium-high heat. Add half the beef and cook, turning occasionally, until browned, about 5 minutes. Transfer the browned beef to a plate and repeat with 1 tablespoon of the oil and the remaining beef.
    2. Heat the remaining 1 tablespoon of oil and add the onions, carrots, celery, garlic, and mushrooms
    3. Add the beef (and the juices from the plate), broth, wine, parsley, thyme, and tomato paste. Bring to a boil, reduce heat to medium-low, cover and simmer, stirring occasionally, until the beef is tender, about 1 1/2 hours. Stir in the salt and pepper.
    4. Start the polenta ten minutes before the stew finishes cooking. Combine the milk, water, salt, and pepper in a medium saucepan over medium-high heat. Bring the mixture to a simmer