Ingredients
1
beef chuck roast (3 to 4 lb), trimmed
1/3 cup all-purpose flour
2
1/4 teaspoons kosher (coarse) salt
3
tablespoons olive oil
1
bag (1 lb) frozen pearl onions, thawed
4
medium carrots, cut into 2-inch pieces
4
medium stalks celery, cut diagonally into 1-inch slices
2
cups Burgundy or dry red wine
1
can (14.5 oz) Italian-style stewed tomatoes, undrained
1
cup Progresso™ beef-flavored broth (from 32-oz carton)
1
cup dried cannellini beans
1/2 teaspoon freshly ground pepper
1
tablespoon chopped fresh thyme leaves
1
cup instant polenta
1/2 cup freshly grated Parmesan cheese (2 oz)
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. Cut beef into 1-inch cubes. In large bowl, toss beef with flour and 1/2 teaspoon of salt. In 12-inch skillet, heat oil over medium-high heat. Add half of the beef; cook and stir until browned. Remove from skillet to slow cooker. Repeat with remaining beef; discard flour. Add onions, carrots, celery, wine, tomatoes, broth, beans, 1 1/2 teaspoons salt, pepper and thyme to slow cooker.
Cover; cook on Low heat setting 8 hours. About 20 minutes before serving, in 4-quart saucepan, heat 4 cups water to simmering over medium-high heat. Stir in polenta; reduce heat. Simmer 2 minutes, stirring constantly, until polenta thickens. Stir in cheese and remaining 1/4 teaspoon salt. Serve stew over polenta.
