Tuscan Beef Stew with Polenta
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 (boneless chuck), excess fat trimmed, cut into 1-inch cubes
- 2 1/2 cups dry red wine
- 8 sprigs fresh thyme
- 3 medium tomatoes, halved
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 4 cups vegetable stock or broth
- 1 cup instant polenta
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