Beef and Chorizo Stew with Polenta Recipe - Le Gourmet TV
- 9 years ago
This is a fast and easy 'cheaters' stew that you can make on a weeknight. Full of flavour, your family will want more.
Serves 4
Ingredients:
2 tbsp (30 mL) extra virgin olive oil
2 x 100g dried chorizo sausages, sliced
1 pound (500g) ground beef
4 garlic cloves, crushed
1 cup (250 mL) beef stock
19 ounce (540 mL) pur?ed tomatoes
Handful of rosemary leaves
19 ounce (540 mL) cannellini beans, drained and rinsed
salt and cracked black pepper to taste
1 quart (1 L) milk
170g instant polenta
4 Tbsp (50g) unsalted butter, chopped
1/3 cup (80g) grated parmesan, plus extra, to serve
Method:
Heat oil in a deep sided frying pan (or wok) over high heat; add the chopped chorizo and fry for 1-2 minutes. Just enough to slightly brown the sausage, and flavour the oil. Take the chorizo from the pan, return it to the heat, and add the ground beef and garlic.
Fry for about 5 minutes until browned - break up any lumps. Add the chorizo back to the pan along with the beans, tomatoes, stock, and rosemary. Season with salt & pepper to taste.
Bring to a boil and cook for 8-10 minutes; just to thicken slightly.
While that's happening; bring the milk to a simmer in a medium pot with salt & pepper. Gradually whisk in the polenta and cook - whisking - for 2-3 minutes. Until thickened, smooth, and creamy. Then whisk in the cheese & butter.
Serve the 'stew' over the polenta.
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Serves 4
Ingredients:
2 tbsp (30 mL) extra virgin olive oil
2 x 100g dried chorizo sausages, sliced
1 pound (500g) ground beef
4 garlic cloves, crushed
1 cup (250 mL) beef stock
19 ounce (540 mL) pur?ed tomatoes
Handful of rosemary leaves
19 ounce (540 mL) cannellini beans, drained and rinsed
salt and cracked black pepper to taste
1 quart (1 L) milk
170g instant polenta
4 Tbsp (50g) unsalted butter, chopped
1/3 cup (80g) grated parmesan, plus extra, to serve
Method:
Heat oil in a deep sided frying pan (or wok) over high heat; add the chopped chorizo and fry for 1-2 minutes. Just enough to slightly brown the sausage, and flavour the oil. Take the chorizo from the pan, return it to the heat, and add the ground beef and garlic.
Fry for about 5 minutes until browned - break up any lumps. Add the chorizo back to the pan along with the beans, tomatoes, stock, and rosemary. Season with salt & pepper to taste.
Bring to a boil and cook for 8-10 minutes; just to thicken slightly.
While that's happening; bring the milk to a simmer in a medium pot with salt & pepper. Gradually whisk in the polenta and cook - whisking - for 2-3 minutes. Until thickened, smooth, and creamy. Then whisk in the cheese & butter.
Serve the 'stew' over the polenta.
Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.
Subscribe to our channel: https://www.youtube.com/user/legourmettv
Website: http://www.legourmet.tv
Twitter: https://twitter.com/LeGourmetTV
FB: https://www.facebook.com/legourmettv
Insta: http://instagram.com/legourmettv