How to make it

  • Season stew meat generously with salt and pepper. Pour some flour into a shallow plate and dust the meat with flour.
  • Heat the oil in a dutch oven over medium high heat, and saute meat stirring frequently, 8 to 10 minutes. Transfer meat to a pan and keep warm.
  • Return pan to heat and add onion, carrot and celery. Saute stirring frequently until the onion is lightly browned, about 8 to 10 minutes. Addthe tomato paste and continue to saute until there is a sweet aroma and the tomato paste darkens in color, about 5 minutes. Add the wine and stir well to dissolve all of the drippings. Return meat any any juices collected to the pan and add enough vroth to cover meat by 1 inch. Bring to a boil and add herb bouquet and bay leaf, reduce the heat to low and simmer, covered, stirring occasionally until meat is almost tender, about 45 minutes. Season to taste with salt and pepper as the stew simmers. Remove the herbs and discard.
  • Add the brussel sprouts, pearl onions and green beans to the stew. Simmer covered 10 to 15 minutes. Season again to taste with salt and pepper.
  • Preheat oven to 375
  • Transfer stew to a casserole or baking dish and top with polenta (I seasoned my polenta with herbs, sharp cheddar and parmesan) bake uncovered for 20 minutes.

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Reviews & Comments 1

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    " It was excellent "
    lunasea ate it and said...
    Wow - this sounds like a delicious stew...loaded with flavor. I love the brussels sprouts here and topping the stew with cheesy, savory polenta is a wonderful idea. High 5 - and thanks for sharing your recipe. :) Vickie
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