WINE BRAISED BEEF OVER POLENTA

WINE BRAISED BEEF OVER POLENTA image

Yield 6 servings

Number Of Ingredients 15

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3 tbsp olive oil
5 pounds beef chuck roast
1 medium onion
1/8 cup chopped Italian parsley
2 garlic cloves chopped
2 smallish bay leaves or one large
1/4 tsp ground clove
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1 cup dry red wine
2 1/4 cups beef stock or broth
28 oz canned plum tomatoes or two 14 oz.
1/2 cup chopped kalamata olives
3 tsp chopped fresh rosemary or 1 1/2 tsp dried
1 large red bell pepper, peeled and cut into 1/4 inch wide strips

Steps:

Heat oil in heavy Dutch oven over high heat. Brown the beef in batches and transfer to a bowl with a slotted spoon, about 5 minutes per batch. Reduce the heat to medium and add onion and Italian parsley and cook until onion is golden brown, 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 browned bits. Simmer mixture 15 minutes. Add beef stock and simmer 10 minutes. Add tomatoes and break up 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 pepper and cook until tender, about 15 minutes. Season to taste with salt and pepper and serve over polenta.