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Polenta Beef Stew

Polenta Beef Stew

4.5
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Rated: 2
  • Makes: 8 servings
  • Prep 40 mins
  • Cook 8 hrs (low) or 4 hours (high)
  • Carb Grams Per Serving: 30

Ingredients

  • Polenta (see recipe below)
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon dried basil, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 1/2 pounds boneless beef chuck steak or lamb stew meat, cut into 1-inch pieces
  • 8 ounces boiling onions, peeled
  • 4 medium carrots, cut into 1-inch chunks
  • 6 cloves garlic, minced
  • 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1 14 - ounce can reduced-sodium beef broth
  • 1/2 cup dry red wine
  • 1/2 cup snipped fresh flat-leaf parsley
  • 1/4 cup tomato paste
  • Flat-leaf parsley (optional)

Directions

  1. Prepare Polenta.
  2. In a medium bowl stir together flour, thyme, basil, salt, and pepper. Coat meat with flour mixture. Place meat in a 3-1/2- to 4-quart slow cooker. Add boiling onions, carrots, garlic, and dried rosemary (if using) to cooker. Add broth, 1 cup water and wine to cooker; stir to combine.
  3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Just before serving, stir parsley, fresh rosemary (if using), and tomato paste into beef mixture in cooker. Serve in bowls with reheated Polenta. Garnish with flat-leaf parsley, if desired.

Tip

  • For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Polenta

Ingredients

  • 3 1/2 cups milk
  • 1 cup cornmeal
  • 1 cup cold water
  • 1/2 teaspoon salt

Directions

  1. In a large saucepan bring milk just to a simmer. Meanwhile, in a small mixing bowl combine cornmeal, water, and salt. Slowly add cornmeal mixture to hot milk, stirring constantly. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is thick, stirring occasionally. Pour into a greased 2-quart square baking dish. Cover with foil and chill up to 24 hours. To reheat, bake, covered, in a 350 degree F oven for 30 minutes or until heated through. Makes 3 1/2 cups.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 357 cal., 8 g total fat (3 g sat. fat), 92 mg chol., 560 mg sodium, 30 g carb. (3 g fiber, 9 g sugars), 37 g pro.

Diabetic Exchanges

Starch (d.e): 1; Fat (d.e): 1.5; Vegetables (d.e): 1; Lean Meat (d.e): 4; Milk (d.e): 0.5

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