Recipe: Root Vegetable Beef Stew with Mushroom and Spinach Polenta

Ingredients

• 3 pounds trimmed chuck roast, cut into 3-inch chunks
• 2 teaspoons kosher salt, plus more as needed
• 1 teaspoon freshly ground black pepper, plus more as needed
• 2 tablespoons vegetable oil
• 1 small onion, very finely chopped
• 1 large carrot, very finely chopped
• 1 celery stalk, very finely chopped
• 3 large cloves garlic, very finely chopped
• 1/4 cup tomato paste
• 2 cups fruity red wine
• 4 cups (1 quart) beef stock, plus more as needed
• 1 (1.5-ounce) container veal demi-glace concentrate
• 2 fresh rosemary sprigs
• 4 fresh thyme sprigs
• 1 pound whole petite carrots, or regular carrots cut into 4-inch lengths
• 1 pound fingerling or miniature Dutch potatoes, scrubbed and halved lengthwise
• 8 ounces rutabaga, peeled and cut into large bite-sized cubes
• 8 ounces parsnip, peeled and cut into large bite-sized chunks
• 4 ounces peeled fresh or frozen pearl onions
• 3 cups water
• 2 cups whole milk
• 1 teaspoon kosher salt, plus more to taste
• 1 1/2 cups fine or medium-grind polenta
• 2 tablespoons unsalted butter
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped (about 1 cup)
• 2 cups thickly sliced gourmet mix or cremini mushrooms (about 8 ounces)
• 3 cloves garlic, finely chopped
• 10 ounces baby spinach

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