Beef and Chorizo Stew with Polenta

LeGourmetTV's picture

Mar. 24, 2015

This is a fast and easy 'cheaters' stew that you can make on a weeknight. Full of flavor, your family will want more.


Extra virgin olive oil 2 Tablespoon
Dried chorizo sausage 200 Gram , slice (2 x 100g)
Ground beef 1 Pound
Garlic clove 4 , crushed
Beef stock 1 Cup (16 tbs)
Pureed tomato 19 Ounce
Rosemary leaves 5 Gram (Handful)
Cannellini beans 19 Ounce , drained and rinsed
Salt and ground black pepper To Taste
Milk 1 Liter
Instant polenta 170 Gram
Unsalted butter 4 Tablespoon , chopped
Grated parmesan 80 Gram (1/3 cup)



For Stew:

1. In a deep frying pan or wok, heat oil over high heat.

2. Add the chopped chorizo and fry for 1-2 minutes. Just enough to slightly brown the sausage, and flavor the oil.

3. Take the chorizo from the pan, place it back on flame, and add the ground beef and garlic. Fry for about 5 minutes until browned - break up any lumps.

4. Add the chorizo back to the pan along with the beans, tomatoes, stock, and rosemary. Season with salt and pepper to taste. Bring to a boil and cook for 8-10 minutes or until slightly thickened.

For Polenta:

5. Meanwhile, in a medium pot, bring the milk to a simmer with salt and pepper.

6. Gradually whisk in the polenta and cook, whisking, for 2-3 minutes or until thick, smooth, and creamy.

7. Then whisk in the cheese and butter.



8. Serve the stew over the polenta. You can garnish with grated cheese before serving, if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1284Calories from Fat 709

 % Daily Value*

Total Fat 80 g123.1%

Saturated Fat 31 g155%

Trans Fat 0 g


Sodium 2042 mg85.08%

Total Carbohydrates 85 g28.3%

Dietary Fiber 13 g52%

Sugars 20 g

Protein 65 g130%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet