Directions:
- Trim fat from meat and cut into 1-inch pieces.
- In a plastic bag combine flour, thyme, basil, salt and pepper. Add meat pieces a few at a time, shaking to coat. Place meat in a 3 1/2-4 quart slow cooker. Add carrots, onions, garlic and rosemary. Stir in water, broth and wine.
- Cover and cook for 8-10 hours on low, or 4-5 hours on high.
- Stir in fresh rosemary, parsley and tomato paste. Serve with a spoonful of polenta in each bowl.
- Just prior to serving prepare polenta by bringing milk to simmer. In a bowl combine, cornmeal, water and salt. Slowly add to the warm milk, stirring constantly.
- Cook and stir until the mixture comes to a boiling. Reduce heat to low and cook 10-15 minutes until thick, stirring occasionally. (I sometimes add 1/4 cup of parmesan cheese and a tablespoon of butter at this point.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 437.56 Kcal (1832 kJ) | ||
| Calories from fat | 167.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.66g | 29% | |
|---|---|---|---|
| Cholesterol | 97.1mg | 32% | |
| Sodium | 726.4mg | 30% | |
| Potassium | 950.31mg | 20% | |
| Total Carbs | 30.73g | 10% | |
| Sugars | 9.53g | 38% | |
| Dietary Fiber | 3.79g | 15% | |
| Protein | 34.19g | 68% | |
| Vitamin C | 10.6mg | 18% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 4.7mg | 26% | |
| Calcium | 214.1mg | 21% | |
| Amount Per 100 g | |||
| Calories | 92.58 Kcal (388 kJ) | ||
| Calories from fat | 35.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.95g | 29% | |
|---|---|---|---|
| Cholesterol | 20.54mg | 32% | |
| Sodium | 153.7mg | 30% | |
| Potassium | 201.07mg | 20% | |
| Total Carbs | 6.5g | 10% | |
| Sugars | 2.02g | 38% | |
| Dietary Fiber | 0.8g | 15% | |
| Protein | 7.23g | 68% | |
| Vitamin C | 2.2mg | 18% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1mg | 26% | |
| Calcium | 45.3mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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