Slow Cooked Beef Stew with Polenta (20 Minutes + Slow Cook Time)

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Get ready for the ultimate comfort food: slow-cooked beef stew. This hearty dish combines tender beef cubes, sliced carrots, chopped celery, and diced onions, all simmered in a savory blend of beef broth and red wine (if you’d like). A touch of garlic and aromatic herbs like thyme and rosemary add depth to the flavors. To make it a complete meal, serve the stew over creamy polenta, letting it soak up all the delicious juices.

Ingredients

Units Scale
  • 2 lbs beef stew meat, cubed
  • 3 large carrots, peeled and sliced
  • 3 celery stalks, chopped
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 1 can diced tomatoes (14 oz)
  • 1 tsp thyme
  • 1 tsp rosemary
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Chopped fresh parsley for garnish
  • 2 cups polenta, cooked according to package instructions

Instructions

  1. In a large skillet, heat the olive oil over medium-high heat. Brown the beef cubes on all sides. Remove and set aside.
  2. In the same skillet, add the onions, carrots, and celery. Sauté until they begin to soften. Add the minced garlic and sauté for another minute.
  3. Transfer the sautéed vegetables to a slow cooker. Place the browned beef on top.
  4. Pour in the beef broth, red wine (if using), and diced tomatoes. Add thyme, rosemary, salt, and pepper. Give it a gentle stir.
  5. Cover and cook on low for 6-8 hours or until the beef is tender and the flavors meld together.
  6. Once the stew is ready, prepare the polenta according to the package instructions.
  7. To serve, ladle the slow-cooked beef stew over a bed of creamy polenta. Garnish with chopped parsley for a burst of freshness.

Notes

Opt for cuts like chuck, round, or brisket, which are ideal for slow cooking. These cuts have enough marbling to become tender during the long cooking process. Don’t skip the step of browning the meat before adding it to the slow cooker. Browning adds depth of flavor and helps seal in the juices, resulting in more succulent meat. Stews often taste even better the next day, as the flavors have more time to meld. Consider making it a day ahead and reheating when you’re ready to serve. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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