Braised Beef And Root Vegetables With Butternut Squash Polenta Recipe

Ingredients For Braised Beef And Root Vegetables With Butternut Squash Polenta Recipe

• 2 pound Boneless beef chuck shoulder pot roast
• 4 teaspoon Olive oil
• 2 inch 2 Stalks Celery, Cut Into
• 2 inch 2 Medium Carrots, Cut Into
• 2 inch 2 medium parsnips, peeled and cut into
• 0.5 cup Coarsely chopped onion
• 2 inch 1/2 medium turnip, peeled and cut into
• 2 inch 1/2 small rutabaga, peeled and cut into
• 0.5 cup Dry red wine or reduced sodium beef broth
• 2 teaspoon Snipped fresh rosemary
• 1.5 cup Water
• 1 cup Lower sodium beef broth
• 2 teaspoon Kitchen bouquet
• 0.33000000000000007 cup Fat free milk
• 0.25 cup Water
• 1 cup Cold water
• 0.75 cup Yellow Cornmeal
• 10 ounce 1/2 of package frozen butternut squash, thawed
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 0.25 cup Cold water
• 1.5 tablespoon All purpose flour