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Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 8 |
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Found in Better Homes & Gardens Italian edition. It is a bit thinner than a regular stew, but has wonderful flavor. I cut the roast into 6 pieces, then cook it long enough that it shreds apart. In addition, I make Creamy Parmesan Polenta in place of the standard polenta mentioned here for an added dimension of flavor. Wonderful cold night food! Ingredients:
2 1/2 lbs beef chuck roast, boneless (can use lamb or pork) |
1/4 cup flour |
1 teaspoon thyme, dried |
1 teaspoon basil, dried |
1/2 teaspoon salt |
1/2 teaspoon ground pepper |
24 -30 baby carrots |
8 ounces onions, frozen small whole onions |
6 garlic cloves, minced |
1 teaspoon rosemary, fresh |
1/4 teaspoon rosemary, dried |
14 ounces beef broth, low sodium |
1 cup water |
1/2 cup red wine, dry |
1/2 cup italian parsley, flat leaf |
1/4 cup tomato paste |
3 1/2 cups milk |
1 cup cornmeal |
1 cup water, cold |
1/2 teaspoon salt |
Directions:
1. Trim fat from meat and cut into 1-inch pieces.
2. 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.
3. Cover and cook for 8-10 hours on low, or 4-5 hours on high.
4. Stir in fresh rosemary, parsley and tomato paste. Serve with a spoonful of polenta in each bowl.
5. 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.
6. 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.).
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