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Photo of Tuscan beef stew with garlic-rosemary polenta by WW

Tuscan beef stew with garlic-rosemary polenta

5
Points® value
Total Time
1 hr 25 min
Prep
30 min
Cook
55 min
Serves
2
Difficulty
Easy
The polenta, which is enhanced by garlic and rosemary, can be made in just 3 minutes and perfectly complements the stew. This recipe is designed to serve 2, but you can easily scale it up if you're serving a crowd.

Ingredients

Cooking spray

5 spray(s)

Uncooked lean beef round

4 oz, or any lean beef stew meat, cut into 1-inch chunks

Carrots

½ cup(s), sliced

Celery

½ cup(s), diced

Onion

½ cup(s), diced

Garlic clove

4 clove(s), medium, finely chopped, divided

Canned tomato paste

1 tbsp(s)

Balsamic vinegar

1 tbsp(s)

Canned beef broth

1½ cup(s)

Canned diced tomatoes

½ cup(s), drained

No-salt-added canned drained cannellini beans

1 cup(s), drained and rinsed

Table salt

¼ tsp(s)

Black pepper

1 tsp(s)

Rosemary sprig

1 item(s)

Bay leaf

1 leaf/leaves

Fresh parsley

1 tsp(s), finely chopped

Reduced-sodium chicken broth

¾ cup(s)

Rosemary

½ tsp(s), minced

Kosher salt

¼ tsp(s)

Uncooked instant polenta

6 tbsp(s)

Instructions

  1. To make stew: Spray bottom of medium saucepan with nonstick spray and place over medium-high heat. Add beef and cook, stirring occasionally, until brown on all sides, 5 to 6 minutes. Remove from saucepan and set aside.
  2. To same saucepan, add carrot, celery, and onion. Cook, stirring frequently, until onion is translucent, 4 to 5 minutes. Add 1/2 of garlic and cook until fragrant, about 1 minute. Stir in tomato paste; cook, stirring, 2 minutes. Add vinegar and cook 30 seconds.
  3. To saucepan, add broth and diced tomato. Scrape bottom of pan with spoon to release any browned bits. Stir in beans, table salt, black pepper, rosemary sprig, bay leaf, and reserved beef. Bring to boil. Reduce heat, cover pan, and simmer
  4. 30 minutes. Remove lid and allow stew to simmer until meat is very tender, about 10 minutes more. Remove from heat, discard rosemary sprig and bay leaf, and sprinkle with parsley. Let sit, covered, while you make polenta.
  5. To make polenta: In small saucepan, combine broth, 3/4 cup water, remaining garlic, rosemary, and kosher salt and bring to boil. Slowly whisk in polenta. Reduce heat to medium-low and continue to stir for 3 minutes. Serve with stew.
  6. Serving size: 1 cup stew and 1⁄2 cup polenta

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