Ingredients: |
Ingredients: 3 T olive oil
7 pounds beef chuck roast, trimmed, boned, cut into 1 inch cubes
1 large onion, minced
1/4 cup fresh Italian parsley
3 cloves garlic, chopped
2 bay leaves
1/4 t ground cloves
1/4 t ground cinnamon
1/4 t ground allspice
1 cup dry red wine
2 1/4 cups beef stock
2 14-16 ounce cans whole Italian plum tomatoes
1/2 cup sliced black olives
4 t chopped fresh rosemary (or 2 t dried rosemary)
2 red bell peppers, cut into 1/4 inch strips
Polenta
9 cups water
1 1/2 t salt
2 cups cornmeal
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Directions: |
Directions:Heat oil in heavy Dutch oven over high heat. Add beef in batches and brown on all sides, stirring occasionally, about 5 minutes. Transfer beef to bowl using slotted spoon. Reduce heat to medium. Add onion and parsley and cook until onion is golden brown, stirring frequently, about 10 minutes. Stir in chopped garlic, bay leaves, cloves, cinnamon and allspice.
Return beef to Dutch oven and stir to coat with onion and spice mixture. Add red wine and bring to boil, scraping up any browned bits. Simmer mixture for 15 minutes. Add beef stock and simmer an additional 10 minutes. Add tomatoes with their juices, breaking up tomatoes with back of spoon. Mix in olives and rosemary. Reduce heat to low, cover and cook until beef is tender, stirring occasionally, about 1 1/2 hours. Add bell peppers, cover an cook an additional 15 minutes. Season to taste with salt and pepper.
POLENTA
Bring water and slat to boil in heavy large saucepan. Gradually whisk in cornmeal. Continue whisking until mixture boils and thickens, about 2 minutes. Reduce heat to low. Cook cornmeal until thick and thoroughly cooked, whisking occasionally, about 30 minutes.
Spoon polenta into serving bowl and top with stew. |
This recipe for Wine Braised Beef Over Creamy Polenta is from