3 Pepper Beef and Polenta

This delicious beef dish can be made as spicy as you like.  I use 3 different types of peppers and you can use as much or as little as you want to control the heat. This is such a warm and satisfying dish that is perfect for the cold weather.  I love having a nice Cabernet Savignon or a Merlot with this recipe.  Nothing too complicated so you can enjoy the flavor in this dish. If you decide to go on the spicier side, I suggest a cold glass of milk. Cheers!

Serves 4-6

1 1/2 lbs. of Stew meat cubed.

2 Tbsp. of extra virgin olive oil.

3 cloves of garlic minced.

1 medium yellow onion diced.

1 bell pepper diced.

1 jalapeno diced.  If you like it spicy, leave the white ribs on.

2 Chipotle peppers in Adobo sauce diced. If you like it spicier, add more peppers or the sauce.

10 oz. baby Portabella mushrooms sliced.

3 cups low sodium beef stock.

8 oz. tomato sauce. 

1 tsp. salt and pepper.

1 Tbs. garlic powder.

1 Tbsp. chili powder.

Polenta:

1 1/2 cups Polenta.

6 cups water or low sodium chicken stock.

3 Tbps. butter.

2 tsp. salt.


Heat oil over high heat in a dutch oven or large pot.  Put stew meat in the pot and sprinkle with garlic powder, chili powder, salt and pepper. Let meat brown.  Add diced onion, green bell pepper, jalapeno, chipotle peppers, mushrooms and garlic.  Stir together for 5 minutes.  Add tomato sauce and beef stock and stir. Check spice level. Add more adobo sauce or beef broth if needed.  Cover and let simmer on low heat for 1 1/2 hours stirring occasionally until meat is tender.

In the last half and hour of the beef cooking, make polenta.  

Bring 6 cups water or chicken stock to a boil.  Add butter and salt.  Slowly stir in polenta.  Whisk constantly for the first few minutes until it thickens.  Turn heat to low, cover and simmer .  Stir occasionally and let polenta cook for 30 minutes. Serve meat mixture over or next to polenta.



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