Slow Cooker Stew with Polenta

Slow cooker meals are some of my favorite when the weather starts to get cooler. Not only are they quick and easy to prep, but they simmer all day, making the kitchen smell warm and inviting. I love this recipe because it includes seasonal vegetables, warm flavors, and creamy polenta. Even after the busiest of days, this meal makes me feel relaxed—partially because it’s so delicious, partially because I know it’s perfectly balanced with carbohydrates, protein, and fat. Try this recipe out next time you’re looking for a simple meal that tastes like a crisp fall day.

Active Time: 25 minutes

Total Time: 4 hours and 25 minutes

Servings: 4

Ingredients:

For the stew:

• 4 tablespoons olive oil

• 1 teaspoon salt, 1 teaspoon pepper

• 2 pounds beef chuck meat

• 2 yellow onions, roughly chopped

• 1 leek, white/light green part, chopped

• 5 cloves garlic, chopped

• 5 medium carrots, peeled, cut into 1-inch chunks

• 1 pound baby Yukon gold potatoes, cut into 1-inch chunks

• 5 stalks celery, cut into 1-inch chunks

• 3 cups beef broth

• 1 cup dry red wine (or sub another cup of beef broth)

• 3 tablespoons Worcestershire sauce

• 1/4 cup tomato paste

• 2 sprigs fresh rosemary

• 1 bay leaf

• Fresh parsley for topping (optional)

For the polenta:

• 1 cup Bob’s Red Mill Yellow Corn Polenta

• 1 cup whole milk

• 2 cups water

Directions:

Step 1: If your beef chuck meat is not already cut, cut it into 1-inch cubes. You can discard any large pieces of fat. Sprinkle the meat with 1 teaspoon salt and 1 teaspoon pepper, toss until all of the pieces are coated.

Step 2: Heat 4 tablespoons of olive oil in a large skillet over medium high-heat. Add the meat in batches (don’t overcrowd the pan!) and cook for about 1 minute on each side. You aren’t trying to fully cook the meat here, you are just browning it. Use a slotted spoon or spatula to transfer the meat into the slow cooker.

Step 3: Add the onions, leek, garlic, and carrots to the skillet. Cook for about 3 minutes, or until the onions have become translucent. Add the celery and potatoes to the skillet. Toss everything and cook for another 2 minutes. Remove from heat and transfer the vegetables to the slow cooker.

Step 4: Add all remaining ingredients for the stew into the slow cooker. Mix everything so that the ingredients are evenly distributed.

Step 5: Put the top on the slow cooker and cook on high for 4 hours (alternatively, you can let this simmer all day on low for about 8 hours) until the potatoes are fork tender, the vegetables are soft, and the meat is cooked through (internal temperature of 160 degrees Fahrenheit).

Step 6: When done, turn the slow cooker off and allow the stew to rest for a few minutes. Remove the rosemary sprigs and bay leaf.

Step 7: Meanwhile, prepare the polenta. Add the water and milk into a saucepan over medium-high heat and allow the mixture to come to a boil. Once boiling, whisk in the polenta.

Step 8: Change the heat to low and allow the polenta to cook for about 5 minutes, stirring occasionally, until it becomes thick and creamy.

Step 9: To serve, scoop polenta into the bottom of a bowl or plate. Top with a hearty spoonful of stew and some fresh parsley, if desired. Enjoy!