Name: Tuscan Beef Stew with Polenta
Prep time: 15 minutes Cooking time
Yield: Makes 4 to 6 servings
Ingredients: 3 tablespoons olive oil; 1 red onion, cut into medium dice; 3 carrots, peeled and cut into 1/2-inch pieces; 3 stalks celery, cut into 1/2-inch pieces; 2 pounds stew beef, such as boneless chuck, trimmed of excess fat and cut into 1-inch cubes; 2 1/2 cups dry red wine; 8 sprigs fresh thyme; 3 medium tomatoes, halved; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon olive oil; 4 cups vegetable stock or broth; 1 cup polenta (coarse cornmeal)

Debi Mazar shared this recipe exclusively with Epicurious.

When making this rich dish, Mazar likes to multiply the recipe by one and a half. Leftovers can be quickly heated and served over pasta for an easy, delicious weeknight dinner.

Cook's note:

If you're short on time, instant polenta can be substituted for regular. The cooking method will be the same, but it should be ready in about 3 minutes.

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