Robust Italian Stew: Wine-Braised Beef over C
| Yield: | 6 Servings |
| Categories: | Beef |
| ITALIAN STEW | ||
| 3 | tb | Olive Oil: Extra Virgin |
| 7 | lb | Beef Chuck Roast: 1" Cubes |
| Large Onion: Minced | ||
| 1/4 | c | Fresh Italian Parsley: Chop |
| 3 | x | Garlic Cloves: Chopped |
| 2 | x | Bay Leaves |
| 1/4 | ts | Cloves: Ground |
| 1/4 | ts | Cinnamon: Ground |
| 1/4 | ts | Allspice: Ground |
| 1 | c | Red Wine: Dry |
| 2 1/4 | c | Beef Stock or Canned Broth |
| 32 | oz | Whole Italian Plum Tomatoes |
| 1/2 | c | Nicoise Olives: Pitted |
| 4 | ts | Rosemary: Chopped |
| 2 | x | Red Bell Peppers, 1/4" Strip |
| POLENTA | ||
| 9 | c | Water |
| 1 1/2 | ts | Salt |
| 2 | c | Cornmeal |
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