January 11, 2012

Beef Stew with Polenta

Try this tasty meat with Brazilian style polenta!

(5 servings / 2 hours)

1 lb top sirloin or beef chuck cut into cubes
3 minced garlic cloves
1 minced onion
1 chopped tomato
3 tbs tomato paste
cumin, salt and pepper to taste
½ cup chopped parsley
olive oil

1 cup cornmeal
1 cup water
4-5 cups chicken broth
3 minced garlic cloves
salt and pepper to taste
olive oil

1 – Season the meat with salt, pepper and cumin.
2 – Heat olive oil (about 1 tbs) in the pressure cooker and saute garlic and onion.
3 – Add the meat and let it gets brown.
5 – Put about ½ cup of water and cover the pan.
6 – Bring pressure cooker to full pressure, in high heat.
7 – Reduce heat to medium high and cook for 15 minutes.
9 – Remove pressure cooker from heat and use quick-release following manufacturer's instructions or allow pressure to drop on its own.
10 – Open cooker and turn the heat to high.
11 – Add tomato and tomato past; stirring.
12 – Let it cooks for 10 minutes.
13 – Turn off the heat and add parsley.

1 – First, mix cornmeal and water in a bowl, stirring until completely dissolved.
2 – In a large pan, saute garlic in olive oil and add chicken broth.
3 – Put the cornmeal into the pan and keep stirring, until it gets creamy and consistent.

  • Add mozzarella cheese (cut in cubes) after finishing the polenta.
  • Freeze the meat leftovers and, next time you need, your pasta sauce will be ready.

Original recipe (in Portuguese): Carne de Panela com Polenta.

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