Polenta Beef Stew

Polenta Beef Stew

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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


  • 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)


  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.



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


  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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