Braised Beef and Root Vegetables with Butternut Squash Polenta

eatingwell.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: Braised Beef:

2 pounds boneless beef chuck shoulder pot roast

4 teaspoons olive oil

subheading: Root Vegetables:

2 stalks celery, cut into 2-inch pieces

2 medium carrots, cut into 2-inch pieces

2 medium parsnips (about 12 ounces), peeled and cut into 2-inch pieces

½ cup coarsely chopped onion (1 medium)

½ medium turnip, peeled and cut into 2-inch pieces (about 4 ounces)

½ small rutabaga, peeled and cut into 2-inch pieces (about 4 ounces)

½ cup dry red wine or reduced-sodium beef broth

2 teaspoons snipped fresh rosemary

1 ½ cups water

1 cup lower-sodium beef broth

2 teaspoons Kitchen Bouquet

subheading: Butternut Squash Polenta:

⅓ cup fat-free milk

¼ cup water

1 cup cold water

¾ cup yellow cornmeal

½ of a 10-ounce package frozen butternut squash (⅔ cup), thawed

½ teaspoon salt

¼ teaspoon ground black pepper

¼ cup cold water

1 ½ tablespoons all-purpose flour

Fresh parsley leaves

Directions at eatingwell.com

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