Ingredients
– 1 1/2 pounds beef stew meat, cubed
– 2 tablespoons olive oil
– 3 garlic cloves, minced
– 1 teaspoon onion powder
– 1 teaspoon smoked paprika
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup beef broth
– 1/2 cup balsamic vinegar (or use 1/2 cup beef broth as a substitution)
– 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
– 2 cups cooked polenta (instant or traditional)
– 1/4 cup grated Parmesan cheese
– 2 tablespoons butter
– 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Heat olive oil in a large skillet over medium-high heat. Add beef cubes and sear until browned on all sides. Remove and set aside.
2. Lower the heat to medium, add garlic, onion powder, smoked paprika, thyme, salt, and pepper to the skillet, and cook for 1 minute.
3. Deglaze the pan with balsamic vinegar or beef broth, scraping the bottom to release any flavorful bits. Add the remaining broth and bring to a simmer.
4. Return the beef to the skillet, cover, and simmer on low heat for 45 minutes to 1 hour, or until the beef is tender. For a thicker sauce, stir in the cornstarch slurry and cook for 5 minutes.
5. While the beef cooks, prepare polenta: In a saucepan, cook the polenta according to package instructions. Stir in Parmesan cheese and butter until smooth and creamy.
6. Plate the polenta, top with the tender beef and sauce, and garnish with parsley.
Notes
**Tip:** Serve this dish alongside sautéed greens like spinach or kale for a perfectly balanced meal.
**Chef’s Tip:** For extra flavor, marinate the beef cubes in olive oil, garlic, and spices for 1-2 hours before cooking.