Delicious, flavorful beef and red wine gravy over rich, creamy polenta!
Ingredients
1 Small onion, chopped
2 cloves Garlic, minced
1/2 tsp Dried thyme
1 Bay leaf
1/2 tsp Fresh ground black pepper
1 tsp salt
1 cup Dry red wine
8 oz Mushrooms, quartered
1 1/2 lb Beef stew meat
2 tbsp tomato paste
2 cups Beef broth or stock
12 oz Pearl onions, frozen
2 tbsp Cornstarch
2 tbsp water
- Creamy Polenta
4 cups Chicken broth
1 cup Polenta
3/4 cup Heavy cream
1 cup Grated parmesan cheese
1/2 cup Fresh cracked black pepper
*Extra parm for the top
Directions
- Everything into the Instant Pot except the pearl onions, cornstarch and 2 tbsp water. Stir it and set your IP to 30 minutes.
- When IP is done, release pressure manually. Add pearl onions. Cover and set your IP for another 10 minutes.
- When IP is done, manually release pressure. Set it to saute mode and add cornstarch slurry of 2 tablespoons cornstarch and 2 tablespoons of water. Cook until thickened.
- Bring chicken broth to a boil and add polenta. On medium – low, cook stirring constantly 20 minutes. Add cheese, cream and pepper. Stir until cheese is melted. Pour out on to a buttered sheet pan, sprinkle with extra cheese and let set 10 minutes.
- Cut into squares and serve with beef spooned over the top.
