Robust italian stew: wine-braised beef over c
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Robust italian stew: wine-braised beef over c
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Last updated 6/12/2012 1:20:46 AM. Recipe ID 52653. Report a problem with this recipe.
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      Title: Robust italian stew: wine-braised beef over c
 Categories: Beef, Stews
      Yield: 6 Servings
MMMMM------------------------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

      9 c  Water
  1 1/2 ts Salt
      2 c  Cornmeal
  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 wit salt and pepper.
  (Can be prepared 1 day ahead.  Cover and refrigerate.)
  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.)
  Bring beef to simmer, stirring occasionally.  spoon polenta into
  shallow soup bowls.  Spoon beef over.

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Recipe ID 52653 (Apr 03, 2005)

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