A lot of people get inspired by watching cooking shows or thumbing through cookbooks.  I usually get inspired by walks through the supermarket.  However, today, my inspiration came from my new cookware.  Santa was GOOOOOD to me this year!

After receiving my first Gunter Wilhelm knife  at World Food Championships a couple of years ago, my husband bought me a complete set of GW knives for Christmas last year.  And, when GW posted an offer we couldn’t refuse, I got a BEAUTIFUL set of shiny new cookware for Christmas.

With that said, I knew that I wanted to use my pretty new pots today and I knew that I needed to use my prime rib bones this week, so stew it is! However, with new cookware, it can’t just be ANY stew; it has to be amazing, so it’s off to the store to see what inspires me…lol!

Ribeye Stew with Roasted Veggies and Saffron Polenta

1 1/2 lb ribeyes–cut into stew pieces

3/4 c. flour

1 tsp salt

1 tsp pepper

1/4 c. vegetable oil

1/2 c. chopped celery

1/2 c. chopped onion

5 cloves garlic

pinch of red pepper flakes

2 bay leaves

1 qt. beef stock

5 prime rib bones…left over from Christmas dinner

1-2 c. water

Salt and pepper beef and dredge in flour.  Heat vegetable oil in a large soup pot.  Brown meat over medium high heat.  Remove meat from the oil.  Add onion, celery, garlic, and red pepper flakes.  Saute for 2-3 minutes, scraping the bottom of the pan.  Add beef stock to deglaze the pan.  Return beef to pan; add bay leaves and prime rib bones.  Bring to a boil.  Reduce heat, cover, and continue cooking over medium heat for 1.5 hours. Check periodically to make sure beef isn’t sticking, and to add water, if needed. At the end of 1.5 hours, check to see if meat is tender.  If tender continue, but if meat is not completely tender, cook an additional 30 minutes.

2  medium red skinned potatoes–cut into 1-2 inch cubes

3/4  c. butternut squash–cut into 1 inch pieces

3/4 c. turnip root–cut into 1 inch pieces

1/2 c. sweet peppers–cut into 1/2 inch pieces

1/2 c. green bell peppers–cut into 1 inch pieces

1/2 c. baby portabella mushrooms–cut into quarters

2 TBSP vegetable oil

1 tsp salt

Meanwhile, toss vegetables in oil and salt.  Roast on a cookie sheet under a broiler until potatoes are lightly browned and vegetables are tender. Remove from broiler and set aside.

2 c. water

1 chicken bouillon cube

1 pkt. Goya Sazon Seasoning with Saffron

1 c. stone ground yellow cornmeal

1/4 c. half & half

Bring water, bouillon cube, and Sazon to a boil.  Reduce heat to medium and slowly whisk in cornmeal.  Continue to whisk. As it thickens, add half & half to make it creamy.  Reduce heat to low, and cook until thick and bubbly…approximately 2 minutes.

Before serving, stir vegetables into stew meat.  Ladle stew over polenta and enjoy!