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Tuscan Beef Stew with Polenta

Tender chunks of beef are braised with onions, red peppers, and garlic in red wine and our savory Glace de Viande Gold. Stir in some fresh basil and serve this flavorful stew in a wide bowl over a mound of warm polenta. Mangia!


  • 2 pounds boneless beef, cut for stew
  • Salt and ground black pepper
  • 1/4 cup flour
  • 3 tablespoons vegetable oil, divided
  • 1 large onion, sliced
  • 2 large red bell peppers, seeded and sliced
  • 1/4 teaspoon red pepper flakes, or to taste
  • 4 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • 1 cup dry red wine
  • 1 1/2 ounces Glace de Viande Gold® dissolved in 4 cups hot water
  • 1 1/2 cups tomato sauce
  • 1/4 cup chopped fresh basil or parsley
  • 1 recipe Basic Polenta


  1. Season the beef with salt and pepper and dredge it in the flour, shaking off the excess.  Heat 2 tablespoons of the oil in a Dutch oven or large soup pot over medium-high heat.  Add the beef to the pot, working in batches if necessary, and brown it on all sides.  Remove the beef from the pot and set aside.
  2. Reduce the heat to medium and add the remaining tablespoon of oil to the pot.  Add the onion and red peppers and cook until the vegetables have softened, 5-7 minutes.  Stir in the red pepper flakes, garlic, thyme, and bay leaves and cook another minute.
  3. Add the red wine, stirring and scraping up the browned bits from the pot.  Simmer until the wine has reduced by half.
  4. Add the beef, diluted Glace de Viande Gold®, and tomato sauce and bring back to a simmer.  Cover the pot and adjust the heat to keep the liquid just at a simmer, and cook for 1 1/2 hours.  Remove the cover and simmer for at least 30 minutes, until the beef is very tender.
  5. Stir in the basil and season to taste with more salt and pepper.  Remove the bay leaves.
  6. Divide the polenta among 6 warmed bowls and serve the stew ladled over the top.

Additional Tips

Wine Pairing: Chianti or Zinfandel

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