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Ingredientes
- 3 Tbsp. Extra virgin olive oil: Extra Virgin
- 7 lb Beef Chuck Roast: 1" Cubes
- 1 lrg Onion: Chopped
- 1/4 c. Fresh Italian Parsley: Chop
- Â Â Garlic Cloves: Minced
- Â Â Bay Leaves
- 1/4 tsp Cloves: Grnd
- 1/4 tsp Cinnamon: Grnd
- 1/4 tsp Allspice: Grnd
- 1 c. Red Wine: Dry
- 2Â 1/4 c. Beef Stock or possibly Canned Broth
- 1 x 32 ounce Whole Italian Plum Tomatoes
- 1/2 c. Nicoise Olives: Pitted
- 4 tsp Rosemary: Minced
- Â Â Red Bell Peppers, 1/4" Strip
- 9 c. Water
- 1Â 1/2 tsp Salt
- 2 c. Cornmeal
Direcciones
- Italian Stew:Heat oil in heavy Dutch oven over high heat. Add in 1/5 of beef and brown on on all sides, stirring occasionally, about 5 min. Transfer beef to bowl using slotted spoon. Repeat with remaining beef in 4 more batches. Reduce heat to medium.
- Add in onion and Italian parsley to Dutch oven and cook till onion is golden, stirring frequently, about 10 min. Stir in minced garlic, bay leaves, cloves, cinnamon and allspice.
- Return beef to Dutch oven and stir to coat with onion and spice mix.
- Add in red wine and bring to boil, scraping up any browned bits. Simmer mix 15 min. Add in beef stock and simmer 10 min. Add in tomatoes with their juices, breaking up tomatoes with back of spoon. Fold in olives and rosemary. Reduce heat to low, cover and cook till beef is tender, stirring occasionally, about 1 1/2 hrs. Add in bell peppers, cover and cook till just tender, about 15 min. Season to taste with salt and pepper.
- (Can be prepared 1 day ahead. Cover and chill.) Polenta:
- Bring water and salt to boil in heavy large saucepan. Gradually whisk in cornmeal. Continue whisking till mix boils and thickens, about 2 min. Reduce heat to low. Cook cornmeal till thick and thoroughly cooked, whisking occasionally, about 30 min.
- (Can be prepared up to 4 hrs 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1234g | |
| Recipe makes 6 servings | |
| Calories 1390 | |
| Calories from Fat 570 | 41% |
| Total Fat 63.48g | 79% |
| Saturated Fat 21.07g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 351mg | 117% |
| Sodium 1266mg | 53% |
| Potassium 2462mg | 70% |
| Total Carbs 52.49g | 14% |
| Dietary Fiber 5.0g | 17% |
| Sugars 6.41g | 4% |
| Protein 137.23g | 220% |
