Recipe: Root Vegetable Beef Stew with Mushroom and Spinach Polenta (2024)

For the stew:

• 3 pounds

  trimmed chuck roast, cut into 3-inch chunks

• 2 teaspoons

  kosher salt, plus more as needed

  See Also

  Classic Beef Stew Recipe

• 1 teaspoon

  freshly ground black pepper, plus more as needed

• 2 tablespoons

  vegetable oil

• 1

  small onion, very finely chopped

• 1

  large carrot, very finely chopped

• 1

  celery stalk, very finely chopped

• 3

  large cloves garlic, very finely chopped

• 1/4 cup

  tomato paste

• 2 cups

  fruity red wine

• 4 cups

  (1 quart) beef stock, plus more as needed

• 1

  (1.5-ounce) container veal demi-glace concentrate

• 2

  fresh rosemary sprigs

• 4

  fresh thyme sprigs

• 1 pound

  whole petite carrots, or regular carrots cut into 4-inch lengths

• 1 pound

  fingerling or miniature Dutch potatoes, scrubbed and halved lengthwise

• 8 ounces

  rutabaga, peeled and cut into large bite-sized cubes

• 8 ounces

  parsnip, peeled and cut into large bite-sized chunks

• 4 ounces

  peeled fresh or frozen pearl onions

For the mushroom and spinach polenta:

• 3 cups

  water

• 2 cups

  whole milk

• 1 teaspoon

  kosher salt, plus more to taste

• 1 1/2 cups

  fine or medium-grind polenta

• 2 tablespoons

  unsalted butter

• Freshly ground black pepper

• 2 tablespoons

  olive oil

• 1

  small yellow onion, finely chopped (about 1 cup)

• 2 cups

  thickly sliced gourmet mix or cremini mushrooms (about 8 ounces)

• 3

  cloves garlic, finely chopped

• 10 ounces

  baby spinach

Make the stew:

1. Pat the meat dry with paper towels and season with the measured salt and pepper. Heat the oil in a large heavy pot or Dutch oven over high heat until shimmering. Working in batches, add the beef to the pot and sear on all sides, 2 to 3 minutes per side. Remove the seared meat to a large bowl.

2. Reduce the heat to medium-high and add the finely chopped onion, carrot, celery, and garlic to the pot. Stir to loosen the browned bits from the bottom of the pot. Add a splash of water if the mixture begins to scorch.

3. Add the tomato paste and cook, stirring continuously, until it sizzles, about 1 minute. Stir in the wine, beef stock, and demi-glace concentrate, stirring until the concentrate dissolves. Drop in the rosemary and thyme.

4. Return the seared meat and any accumulated juices to the pot. The braising liquid should be level with the meat, so add more stock if needed. Bring to a boil. Reduce the heat to very low, cover tightly, and cook at a bare simmer until the meat is spoon-tender, about 2 hours.

5. Stir in the whole carrots, potatoes, rutabaga, parsnip, and pearl onions. Cover and simmer until tender, about 20 minutes. Meanwhile, make the polenta. (When the stew is ready, keep it warm since it will be ready before the polenta.)

Make the polenta:

1. Bring the water, milk, and 1 teaspoon salt to a boil in a large saucepan over high heat. Whisking continuously, add the polenta in a slow, steady stream. Cook, stirring continuously, for 3 minutes.

2. Reduce the heat to low and simmer until the polenta is thick and no longer tastes raw, about 45 minutes. Stir occasionally with a wooden spoon and make sure it isn't sticking in the corner. Stir more often as the polenta thickens. If the polenta turns stiff before it is done, add a little warm water.

3. Stir in the butter. Season generously with salt and pepper, and keep warm over very low heat.

4. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion, stir to coat, and cook until tender, about 8 minutes.

5. Stir in the mushrooms and garlic and cook until tender, stirring often, about 5 minutes. Transfer into the saucepan with the polenta. Add the spinach a handful at a time, stirring to wilt before adding more.

6. Remove and discard the rosemary and thyme stems from the stew. Taste and season both the stew and polenta with salt and pepper as needed. Serve the stew over the polenta.