Slow Cooker Beef Stew with Polenta

Ingredients:

• 900 g of beef shoulder, cut into 8 pieces (trim fat)
• 1 tbsp Italian seasoning
• 220 g brown mushrooms, thinly sliced
• 5 cloves of garlic
• 1 can (340 g) pepperoncini, drained and thinly sliced ​​+ 1/3 cup brine
• 1 can (400 g) of canned cherry tomatoes
• 3/4 cup lightly salted beef broth
• 1 cup quick-cooking polenta
• 0.5 tbsp. grated parmesan
• 2 tablespoons unsalted butter

Preparation:

1. Combine the beef with Italian seasoning, 1/2 teaspoon salt, and a few grinds of black pepper. Place the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes, and beef broth. Cover and cook over low heat until the beef is tender, about 8 hours.
2. Open the slow cooker and let it sit for 5 minutes. Use a spoon to skim off any fat from the surface of the sauce. Shred the beef with two forks.
3. Meanwhile, cook the polenta according to package directions. Remove from heat and stir in the Parmesan and butter, season with salt and pepper to taste, and toss to combine. Divide among serving bowls and top with the stewed meat.