Prep Time: 15 minutes
Cook Time: 6-8 hours
Serves: 4
Ingredients
- 1 1/2 pounds beef stew meat
- freshly ground black pepper
- 1 (15-ounce) can chicken broth or stock
- 1 medium onion, chopped
- 4 stalks celery, chopped
- 2 large carrots, sliced
- 1 (15-ounce) can diced tomatoes
- 1 tablespoon chopped garlic
- 1 cup corn meal
- 2 cups water
- 1 teaspoon red pepper flakes, 1/2 teaspoon if you like it less spicy
- 1/4 cup grated Parmesan
- 1 Tbsp. butter
Directions
Place in Crock Pot half of the chopped the vegetables and nestle half of the meat on top. Add the remaining vegetables, remaining meat, tomatoes, garlic, broth. Season with pepper, to taste.
Cover and cook on low for 6 to 8 hours.
About 20 minutes before the stew is ready, make the polenta. Start by boiling 2 cups of water. Add red pepper flakes. Slowly stir in in the corn meal. Stir continuously until polenta thickens, can take up to 15 minutes. Once the polenta has thickened remove from heat, stir in the cheese and butter and whisk until smooth.
To serve, put a big spoonful of polenta on each plate. Top with some of the stew. Enjoy!
Recipe adapted from: Sandra's Money Saving Meals
Looks amazing!
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