Beef Stew With Polenta – We Love God!

If a church is to be what it ought to be for the purposes of God, we must train it in the holy art of prayer. Churches without prayer-meetings are grievously common. Even if there were only one such, it would be one to weep over. In many churches the prayer-meeting is only the skeleton of a gathering: the form is kept up, but the people do not come. There is no interest, no power, in connection with the meeting. Oh, my brothers, let it not be so with you! Do train the people to continually meet together for prayer. Rouse them to incessant supplication. There is a holy art in it. Study to show yourselves approved by the prayerfulness of your people. If you pray yourself, you will want them to pray with you; and when they begin to pray with you, and for you, and for the work of the Lord, they will want more prayer themselves, and the appetite will grow. Believe me, if a church does not pray, it is dead. Instead of putting united prayer last, put it first. Everything will hinge upon the power of prayer in the church.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Caprial1	1	Servings

INGREDIENTS

2	lb	Beef stew meat
1	T	Olive oil
1	T	All-purpose, plain flour
4	c	Beef or vegetable stock
1		Onion, diced
3		Potatoes, diced
2		Carrots, diced
4		Cloves garlic, chopped
2	c	Vegetable or chicken stock
2		Shallots, chopped
3/4	c	Finely ground polenta
		cornmeal/maize
		Salt and freshly ground
		black pepper to taste
1	T	Chopped fresh thyme, or 1/2
		tablespoon
		dried
1	t	Freshly ground black pepper
1		Sprig thyme, for garnish

INSTRUCTIONS

Trim the excess fat from the stew meat. In a large stockpot over high
temperature, heat the olive oil until smoking hot. Add the beef and
brown well on all sides, about 2 minutes per side. Add the flour and
cook for about 2 minutes. Briskly stir in the 4 cups/1 L/32 fl oz  beef
stock thoroughly. Add the onion, potatoes, carrots, and garlic  and
cook over low heat for 45 minutes to 1 hour, or until the beef is
tender.  About 10 minutes before the beef has finished cooking, prepare
the  polenta. In a heavy saucepan over high heat, bring the 2 cups/500
mL/16 fl oz vegetable stock and shallots to a boil. Whisk in the
polenta slowly so that no lumps form. Season with salt and pepper to
taste. Cook the polenta about 3 minutes, or until it becomes very
thick. Stir it well to avoid scorching the bottom. Remove the pan  from
the heat, cover, and set aside.  When the stew has finished cooking,
add the thyme, 1 teaspoon pepper,  and salt to taste.  Divide the
polenta among 4 bowls and ladle the stew on top. Serve  immediately,
garnished with sprigs of fresh thyme.  Serves 4.  Converted by
MC_Buster.  Per serving: 2099 Calories (kcal); 93g Total Fat; (40%
calories from  fat); 203g Protein; 102g Carbohydrate; 499mg
Cholesterol; 619mg  Sodium Food Exchanges: 4 1/2 Grain(Starch); 28 Lean
Meat; 6  Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“Jesus: Never-ending fulfillment”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1922 Calories From Fat: 153 Total Fat: 17.4g Cholesterol: 0mg Sodium: 1162.7mg Potassium: 4830.4mg Carbohydrates: 410.2g Fiber: 64.2g Sugar: 99.6g Protein: 48.1g