When it's cold outside and you’re looking for a delicious way to warm up, this rustic recipe of beef stew perfectly paired with polenta brings warmth and joy to the table.

Beef Stew with Polenta

Combine flour, salt, and pepper in a large resealable plastic bag. Add beef pieces; seal bag and toss to coat. Set aside. Heat 3 tablespoons olive oil in a stockpot over medium heat. Add coated beef pieces; sear until golden brown on all sides. Remove stockpot from heat; add rosemary and red wine. Return to heat and reduce wine mixture by 1/3. 

Add crushed tomatoes, warm broth, and tomato paste. Reduce heat to low. Cover; simmer 10 minutes. Add carrot, onion, and celery; season with salt. Cover and continue simmering 2 hours or until meat is tender, stirring occasionally and adding additional beef broth if necessary. 

Meanwhile, bring 4 cups of lightly salted water to a boil over medium-high heat in a large saucepan. Add 1 tablespoon olive oil and cornmeal. Cook and stir constantly with a whisk for 2 to 3 minutes or until mixture is well combined and liquid is absorbed.

To serve, place polenta in a shallow bowl; top with beef stew. If desired, drizzle with additional olive oil and season with freshly ground black pepper.