Delicious, flavorful beef and red wine gravy over rich, creamy polenta!
Ingredients
1 1 Small onion, chopped
2 cloves 2 Garlic, minced
1/2 tsp 1/2 Dried thyme
1 1 Bay leaf
1/2 tsp 1/2 Fresh ground black pepper
1 tsp 1 salt
1 cup 1 Dry red wine
8 oz 8 Mushrooms, quartered
1 1/2 lb 1 1/2 Beef stew meat
2 tbsp 2 tomato paste
2 cups 2 Beef broth or stock
12 oz 12 Pearl onions, frozen
2 tbsp 2 Cornstarch
2 tbsp 2 water
- Creamy Polenta
4 cups 4 Chicken broth
1 cup 1 Polenta
3/4 cup 3/4 Heavy cream
1 cup 1 Grated parmesan cheese
1/2 cup 1/2 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.
