Robust Italian Stew Wine Braised Beef Over C
Ingredients| ITALIAN STEW 3 tbsp olive oil: extra virgin 7 lb beef chuck roast: 1 cubes 1 large onion: minced 1/4 cup fresh italian parsley: chop 3 garlic cloves: chopped 2 bay leaves 1/4 tsp cloves: ground 1/4 tsp cinnamon: ground 1/4 tsp allspice: ground 1 cup red wine: dry 2 1/4 cup beef stock or canned broth 32 oz whole italian plum tomatoes 1/2 cup nicoise olives: pitted 4 tsp rosemary: chopped 2 red bell peppers, 1/4 strip POLENTA 9 cup water 1 1/2 tsp salt 2 cup cornmeal |
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Italian Stew:
Heat oil in heavy Dutch oven over high heat. Add 1/5 of beef and
brown on on all sides, stirring occasionally, about 5 minutes.
Transfer beef to bowl using slotted spoon. Repeat with remaining
beef in 4 more batches. Reduce heat to medium.
Add onion and Italian parsley to Dutch oven 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 15 minutes. Add beef stock and simmer 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 and cook until just tender, about 15
minutes. Season to taste witàà salt and pepper.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Polenta:
Bring water and salt 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.
(Can be prepared up to 4 hours ahead. Transfer polenta to metal bowl.
Cover tightly with aluminum foil. Set bowl over large saucepan of
barely-simmering water. Stir occasionally.)
Serving:
Bring beef to simmer, stirring occasionally. spoon polenta into
shallow soup bowls. Spoon beef over.
Source: Bon Appetite, November 1992
Servings:
6
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