Recipe: Transylvania Beef Stew with Pumpkin Polenta
I used Quaker Yellow Cornmeal as it's easy to find. Traditionally, polenta is made with stone ground cornmeal and it has a wonderful flavor and toothsome texture. There are boxed polentas in stores which are essentially cornmeal, as well. Keep in mind that liquid to cornmeal mixtures may vary slightly if you use a different cornmeal than what is specified in this recipe.
Yield: Approx. 5 cups stew and 5 cups polenta
Active time: 25 minutes
Simmer time: 1 1/2 to 2 hours
Cost (with polenta): Approx. $22
Yield: 2-3 main course servings
Time: 25 minutes
Ingredients for Stew
- 1/2 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 1/2 cups thinly sliced red onion
- 1 1/2-2 pounds beef stewing meat (cut into 1-inch pieces)
- 1/3 cup all-purpose flour
- 2 1/2 tablespoons sweet Hungarian paprika
- 1 1/2 teaspoons caraway seeds
- 2 cups beef stock
- 2 tablespoons tomato paste
- 1 large green bell pepper, stem end and membranes removed, sliced (2 cups)
- 1/4 cup sour cream, optional
- 2 tablespoons chopped fresh dill, plus extra sprigs for garnish
- 1 recipe for Pumpkin Polenta (recipe follows)
Directions for Stew
1. Melt butter and heat oil in a large heavy-bottomed pot, Dutch oven or cauldron over medium heat. Add the onions and a pinch of kosher salt and cook, stirring, 6 minutes or until onions are beginning to become limp.
2. Season beef with kosher salt and freshly ground pepper and toss with flour to coat on all sides. Stir paprika and caraway seeds into onions and simmer, stirring, 30 seconds. Then add the beef to the onion mixture, cooking and stirring for 2 minutes.
3. Add 1/2 cup of the stock, stirring and scraping the bottom of the pot as the broth thickens with the floured beef. Gradually stir in the remaining broth. Stir in tomato paste and peppers and bring to a slow simmer. Cover and cook, occasionally stirring, about 1 1/2 - 2 hours or until beef is very tender. (Note: If stew if watery after 1 1/2 hours, remove cover and let reduce until desired thickness; if it is too thick, add additional stock in 1/4 cup increments.) Season to taste with kosher salt and freshly ground pepper; stir in dill.
4. Serve in individual bowls over Pumpkin Polenta (recipe follows), topped with dollops of sour cream, if using.
Ingredients for Polenta
- 3 1/2 cups chicken stock
- 1-2 tablespoons unsalted butter, optional
- 1 1/4 cup cornmeal
- 1 (15 ounce) can pumpkin purée (1 1/2 cups)
Directions for Polenta
Pour stock and butter, if using, into heavy-bottomed saucepan. Bring to a boil then reduce to medium-low heat. When bubbles subside, slowly whisk cornmeal into the hot stock. (Do not get distracted or your polenta will be lumpy.) Whisk in the pumpkin purée, constantly whisking until smooth. Season to taste with kosher salt and cayenne.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Oct. 28, 2011.