Name: Robust Italian Stew: Wine-Braised Beef over C
Ingredients: 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

God, trying to tell us that our current popular version of Christianity – comfortable, humorous, superficial, entertaining, worldly-wise is exposed (by the lack of power to transform lives) for the irreverent presentation of the Gospel of Christ that it really is. A preacher is commissioned to give the people not what they think they need. No man has any business walking into the pulpit to entertain. He is there [instead] to present Calvary in all its fullness of hope and glory.

Alan Redpath

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Beef	6	Servings

INGREDIENTS

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

INSTRUCTIONS

ITALIAN STEW
POLENTA
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 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
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.)
Serving:
Bring beef to simmer, stirring occasionally.  spoon polenta into shallow
soup bowls.  Spoon beef over.
Source: Bon Appetite, November 1992
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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