Title: Robust Italian Stew: Wine-Braised Beef over Creamy Polenta
Categories: Beef, Italian, Stews, Wine
Yield: 20 Servings
Stew:
3 tb Extra virgin olive oil
7 lb Beef chuck roast; 1" cubes
1 lg Onion; minced
1/4 c Fresh Italian parsley; chop
3 cl Garlic; chopped
2 Bay leaves
1/4 ts Ground cloves
1/4 ts Ground cinnamon
1/4 ts Ground allspice
1 c Dry red wine
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 Red bell peppers; 1/4" strip
Polenta:
9 c Water
1 1/2 ts Salt
2 c Corn meal
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 with 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 corn meal. Continue whisking until mixture boils and
thickens, about 2 minutes. Reduce heat to low. Cook corn meal 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.
