Beef Stew with Polenta

Try this tasty meat with Brazilian style polenta!

Click here to see the recipe in Portuguese


Servings: 5

Preparation time: 2 hours



For the stew:

1 lb top sirloin or beef chuck cut into cubes

3 minced garlic cloves

1 minced onion

1 chopped tomato

3 tbs tomato paste

cumin, salt and pepper to taste

½ cup chopped parsley

olive oil

For the polenta:

1 cup cornmeal

1 cup water

4-5 cups chicken broth

3 minced garlic cloves

salt and pepper to taste

olive oil




1 – Season the meat with salt, pepper and cumin.

2 – Heat olive oil (about 1 tbs) in the pressure cooker and saute garlic and onion.

3 – Add the meat and let it gets brown.

5 – Put about ½ cup of water and cover the pan.

6 – Bring pressure cooker to full pressure, in high heat.

7 – Reduce heat to medium high and cook for 15 minutes.

9 – Remove pressure cooker from heat and use quick-release following manufacturer’s instructions or allow pressure to drop on its own.

10 – Open cooker and turn the heat to high.

11 – Add tomato and tomato past; stirring.

12 – Let it cooks for 10 minutes.

13 – Turn off the heat and add parsley.


1 – First, mix cornmeal and water in a bowl, stirring until completely dissolved.

2 – In a large pan, saute garlic in olive oil and add chicken broth.

3 – Put the cornmeal into the pan and keep stirring, until it gets creamy and consistent.



  • Add mozzarella cheese (cut in cubes) after finishing the polenta.
  • Freeze the meat leftovers and, next time you need, your pasta sauce will be ready.

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