Slow Cooker Beef Stew with Polenta
Votes: 2
Time: 8 hours 25 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 580, total fat 18 G., saturated fats 9 G., proteins 52 G., carbohydrates 46 G., fiber 3 G., cholesterol 157 mg, sodium 1384 mg, sugar 5 G.
Calories 580, total fat 18 G., saturated fats 9 G., proteins 52 G., carbohydrates 46 G., fiber 3 G., cholesterol 157 mg, sodium 1384 mg, sugar 5 G.
Simmer beef in a slow cooker with tomatoes, herbs, mushrooms, garlic, and marinated pepperoncini peppers, and serve Italian-style with creamy polenta. The beauty of a slow cooker is that you can start preparing dinner in the morning, and it will do the rest while you're at work or doing other things.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g of beef shoulder, cut into 8 pieces (trim fat)
- 1 tbsp Italian seasoning
- 220 g brown mushrooms, thinly sliced
- 5 cloves of garlic
- 1 can (340 g) pepperoncini, drained and thinly sliced + 1/3 cup brine
- 1 can (400 g) of canned cherry tomatoes
- 3/4 cup lightly salted beef broth
- 1 cup quick-cooking polenta
- 0.5 tbsp. grated parmesan
- 2 tablespoons unsalted butter
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Cooking the dish according to the recipe:
- Combine the beef with Italian seasoning, 1/2 teaspoon salt, and a few grinds of black pepper. Place the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes, and beef broth. Cover and cook over low heat until the beef is tender, about 8 hours.
- Open the slow cooker and let it sit for 5 minutes. Use a spoon to skim off any fat from the surface of the sauce. Shred the beef with two forks.
- Meanwhile, cook the polenta according to package directions. Remove from heat and stir in the Parmesan and butter, season with salt and pepper to taste, and toss to combine. Divide among serving bowls and top with the stewed meat.
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