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.

  • prep time 25 min
  • total time 8 hr 25 min
  • ingredients 15
  • servings 10

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)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    265
    ,
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    2g,
    2%
    ),
    Sodium
    790mg
    790%;
    Total Carbohydrate
    35g
    35%
    (Dietary Fiber
    6 1/2g
    6 1/2%
    ),
    Protein
    13g
    13%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    2 Starch; 1 Vegetable; 1 Very Lean Meat; 1 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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