Tuscan Stew with Parmesan Polenta

Parmesan polenta provides a simple addition to this slow cooked beef and veggie stew that’s made using Progresso® broth. Perfect for an Italian dinner.

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Servings 10

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ingredients 15
Prep Time 25 min
Total Time 8 hr 25 min

Ingredients

1: beef chuck roast (3 to 4 lb), trimmed

: 1/3 cup all-purpose flour

2: 1/4 teaspoons kosher (coarse) salt

3: tablespoons olive oil

1: bag (1 lb) frozen pearl onions, thawed

4: medium carrots, cut into 2-inch pieces

4: medium stalks celery, cut diagonally into 1-inch slices

2: cups Burgundy or dry red wine

1: can (14.5 oz) Italian-style stewed tomatoes, undrained

1: cup Progresso® beef-flavored broth (from 32-oz carton)

1: cup dried cannellini beans

: 1/2 teaspoon freshly ground pepper

1: tablespoon chopped fresh thyme leaves

1: cup instant polenta

: 1/2 cup freshly grated Parmesan cheese (2 oz)

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Directions

1 Spray 5- to 6-quart slow cooker with cooking spray. Cut beef into 1-inch cubes. In large bowl, toss beef with flour and 1/2 teaspoon of salt. In 12-inch skillet, heat oil over medium-high heat. Add half of the beef; cook and stir until browned. Remove from skillet to slow cooker. Repeat with remaining beef; discard flour. Add onions, carrots, celery, wine, tomatoes, broth, beans, 1 1/2 teaspoons salt, pepper and thyme to slow cooker.
2 Cover; cook on Low heat setting 8 hours. About 20 minutes before serving, in 4-quart saucepan, heat 4 cups water to simmering over medium-high heat. Stir in polenta; reduce heat. Simmer 2 minutes, stirring constantly, until polenta thickens. Stir in cheese and remaining 1/4 teaspoon salt. Serve stew over polenta.