Polenta Meat Stew

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“Found in Better Homes & Gardens Italian edition. It is a bit thinner than a regular stew, but has wonderful flavor. I cut the roast into 6 pieces, then cook it long enough that it shreds apart. In addition, I make Creamy Parmesan Polenta in place of the standard polenta mentioned here for an added dimension of flavor. Wonderful cold night food!”
10hrs 20mins

Ingredients Nutrition


  1. Trim fat from meat and cut into 1-inch pieces.
  2. In a plastic bag combine flour, thyme, basil, salt and pepper. Add meat pieces a few at a time, shaking to coat. Place meat in a 3 1/2-4 quart slow cooker. Add carrots, onions, garlic and rosemary. Stir in water, broth and wine.
  3. Cover and cook for 8-10 hours on low, or 4-5 hours on high.
  4. Stir in fresh rosemary, parsley and tomato paste. Serve with a spoonful of polenta in each bowl.
  5. Just prior to serving prepare polenta by bringing milk to simmer. In a bowl combine, cornmeal, water and salt. Slowly add to the warm milk, stirring constantly.
  6. Cook and stir until the mixture comes to a boiling. Reduce heat to low and cook 10-15 minutes until thick, stirring occasionally. (I sometimes add 1/4 cup of parmesan cheese and a tablespoon of butter at this point.).

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