Polenta With Beef And Sausage Stew

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Servings: 6 Difficulty: Advanced
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Hearty Italian Beef and Sausage Stew Served Over Creamy Polenta
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This robust Italian stew combines lean beef cubes and sweet Italian sausage with a medley of garden-fresh vegetables including carrots, celery, mushrooms, and tomatoes. The meats are slowly browned and simmered with garlic, parsley, and bay leaf until tender, creating a rich, aromatic gravy. The dish is finished with a hint of nutmeg and served over freshly cooked polenta, which soaks up the savory sauce. It’s a comforting, protein-packed meal perfect for chilly evenings or weekend gatherings.

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Polenta With Beef And Sausage Stew

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1953.5

Description

This robust Italian stew combines lean beef cubes and sweet Italian sausage with a medley of garden-fresh vegetables including carrots, celery, mushrooms, and tomatoes. The meats are slowly browned and simmered with garlic, parsley, and bay leaf until tender, creating a rich, aromatic gravy. The dish is finished with a hint of nutmeg and served over freshly cooked polenta, which soaks up the savory sauce. It's a comforting, protein-packed meal perfect for chilly evenings or weekend gatherings.

Ingredients

Directions

  1. Cut the lean beef into 1/2-inch cubes.
  2. Remove the casing from the Italian sweet sausage and cut the meat into 1-inch pieces.
  3. Finely chop the garlic and parsley leaves together until almost pureed.
  4. Slice the fresh mushrooms thinly. (If using dried mushrooms, soak them in 1/2 cup lukewarm water for 15 minutes, then drain, saving the water, and chop them).
  5. Heat olive oil, butter, and diced salt pork in a large heavy saucepan or Dutch oven over medium heat.
  6. Add the diced onions and sauté slowly until they are medium brown and tender.
  7. Add the beef cubes and sausage pieces to the pan and brown for about 10 minutes, stirring occasionally.
  8. Stir in the garlic-parsley mixture, black pepper, and crumbled bay leaf. Cook for 10 minutes, stirring frequently.
  9. Pour in the white wine (if using), stir to deglaze the pan, cover, and simmer for 10 minutes.
  10. Add the minced celery, minced carrot, chopped tomatoes, and mushrooms. Stir well to combine.
  11. Cook for another 10 minutes, stirring occasionally.
  12. Add the hot water and the mushroom soaking water (if using dried mushrooms). Stir, cover, and simmer gently for 40 minutes, or until the beef is tender.
  13. Grate a little nutmeg over the top of the stew. Uncover and simmer for 10 minutes longer to allow flavors to meld.
  14. Test the beef for doneness. Taste the stew and add salt only if necessary, keeping in mind the salt pork may have provided enough seasoning.
  15. Divide the hot, freshly cooked polenta among 4 to 6 warm plates.
  16. Ladle the beef and sausage stew with gravy over the polenta and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1953.5kcal
% Daily Value *
Total Fat 100.0g154%
Saturated Fat 33.7g169%
Cholesterol 271.4mg91%
Sodium 1005.1mg42%
Total Carbohydrate 196.1g66%
Dietary Fiber 66.6g267%
Sugars 4.0g
Protein 103.7g208%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef stew, italian sausage, polenta, rustic dinner, comfort food, mushroom stew, slow cooked, hearty meal, italian cuisine, beef cubes, vegetable stew, one pot meal
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