Minced Beef and Pea Stew with Soft Polenta

Minced Beef and Pea Stew with Soft Polenta

A comforting and quick Kenyan-style minced beef stew with peas and tomatoes, served alongside creamy, soft polenta for a complete meal.

Dietary

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Ingredients

Instructions

  1. Heat 1 tablespoon olive oil in a large pot or deep skillet over medium-high heat. Add 1 1/2 pounds lean ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
  2. Add 1 large diced yellow onion to the pot and cook until softened, about 3 minutes. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
  3. Stir in 1 can diced tomatoes, 1 can tomato sauce, 1/2 cup beef broth, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optionally 1/4 teaspoon cayenne pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes.
  4. While the stew simmers, prepare the polenta: Bring 4 cups water to a boil in a medium saucepan. Gradually whisk in 1 cup instant polenta or fine cornmeal, continuously stirring to avoid lumps. Continue stirring for 3-5 minutes until the polenta thickens to your desired consistency. Stir in 2 tablespoons butter.
  5. Stir 1 cup frozen peas into the beef stew and cook for 2 minutes, until heated through. Taste and adjust seasoning if needed.
  6. Serve the Minced Beef and Pea Stew immediately over generous portions of the hot Soft Polenta.

Notes

You can substitute other quick-cooking vegetables like diced carrots or green beans for peas if preferred. Fresh cilantro can be added for garnish at the end.

Nutrition (per serving)