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Robust Italian Stew: Wine-Braised Beef Over Creamy Polenta

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Recipe

Robust Italian Stew: Wine-Braised Beef Over Creamy Polenta recipe

 

Yield

12 servings

Prep

15 min

Cook

3 hrs

Ready

3 hrs

Ingredients

Amount Measure Ingredient Features
Italian stew
3 tablespoons olive oil, extra-virgin
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7 pounds beef chuck roast
1 inch cubes
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1 large onions
large , minced
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¼ cup italian parsley
fresh, chopped
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1 garlic cloves
chopped
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1 bay leaves
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¼ teaspoon cloves, ground
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¼ teaspoon cinnamon
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teaspoon allspice
ground
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1 cup red wine
dry
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2 ¼ cups beef stock
or canned broth, prefer veal stock if possible
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32 ounces italian plum (roma) tomatoes
whole
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½ cup olives
nicoise, pitted
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4 teaspoons rosemary leaves
chopped
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1 sweet red bell peppers
1/4 inch strips
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Polenta
9 cups water
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1 ½ teaspoons salt
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2 cups cornmeal
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Ingredients

Amount Measure Ingredient Features
Italian stew
45 ml olive oil, extra-virgin
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3.2 kg beef chuck roast
1 inch cubes
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1 large onions
large , minced
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59 ml italian parsley
fresh, chopped
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1 x garlic cloves
chopped
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1 x bay leaves
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1.3 ml cloves, ground
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1.3 ml cinnamon
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1.7 ml allspice
ground
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237 ml red wine
dry
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532 ml beef stock
or canned broth, prefer veal stock if possible
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924.8 ml/g italian plum (roma) tomatoes
whole
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118 ml olives
nicoise, pitted
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2E+1 ml rosemary leaves
chopped
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1 x sweet red bell peppers
1/4 inch strips
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Polenta
2.1 l water
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7.5 ml salt
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473 ml cornmeal
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Directions

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 1½ 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 cornmeal.

Continue whisking until mixture boils and thickens, about 2 Reduce heat to low.

Cook cornmeal until thick and thoroughly cooked, whisking occasionally, about 30 minutes.

Note: 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 585g (20.6 oz)
Amount per Serving
Calories 92554% from fat
 % Daily Value *
Total Fat 55g 85%
Saturated Fat 21g 104%
Trans Fat 0g
Cholesterol 209mg 70%
Sodium 535mg 22%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 11%
Sugars g
Protein 166g
Vitamin A 13% Vitamin C 17%
Calcium 7% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
 

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