Polenta Beef Stew - cooking recipe

Ingredients

1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried thyme, crushed
1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lbs boneless beef chuck steaks, cut into 1-inch pieces
2 tablespoons olive oil
1/2 cup chopped onion (1 medium)
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
6 garlic cloves, minced
1 (14 ounce) can beef broth
1 1/2 cups dry red wine
8 ounces boiling onions
5 medium carrots, cut into 1-inch chunks
1/2 cup snipped fresh flat-leaf parsley
1/4 cup tomato paste
fresh rosemary sprig (optional)
polenta
POLENTA
3 cups milk
1 cup cornmeal
1 cup water
1 teaspoon salt
2 tablespoons butter

Preparation

STEW:
Place flour, garlic powder, thyme, basil, salt, and pepper in a plastic bag.
Add meat pieces, a few at a time, shaking to coat.
In a Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add chopped onion, dried rosemary (if using), and garlic.
Cook and stir until onion is tender. Stir in broth and wine.
Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
Stir in boiling onions and carrots.
Bring to boiling; reduce heat.
Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta.
Just before serving, stir parsley, tomato paste, and the 1 teaspoon fresh rosemary, if using, into stew.
Serve stew with Polenta. If desired, garnish with rosemary sprigs.
Makes about 7 cups.
POLENTA:
In a large saucepan bring 3 cups milk just to a simmer over medium heat.
In a medium bowl combine 1 cup cornmeal, 1 cup water, and 1 teaspoon salt.
Stir cornmeal mixture slowly into hot milk. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally.
(If mixture is too thick, stir in additional milk).
Stir in 2 tablespoons butter or margarine until melted.