Robust Italian Stew: Wine-braised Beef Over C

As important as unity is, it is not our most important value. Jesus Christ taught that truth transcends unity as a priority. It is critical to recall that in Christ’s high priestly prayer, before He prayed that we would be one, He prayed that we would be set apart in the truth (Jn. 17:17). From God’s point of view, truth is not only more important than unity but it is in fact the basis for unity. The Bible does not know a unity that is just for unity’s sake. Authentic Christian unity is a unity forged in a common cause, a common conviction, a common interest. Biblical unity is forged in our mutual bondedness to the truth in Christ, “the way and the truth and the life” (Jn. 14:6). When we embrace the truth, we are free to embrace one another in the truth.

Joseph Stowell

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Beef	6	Servings

INGREDIENTS

3	T	Olive Oil: Extra Virgin
7	lb	Beef Chuck Roast: 1" Cubes
		Large Onion: Minced
1/4	c	Fresh Italian Parsley: Chop
3		Garlic Cloves: Chopped
2		Bay Leaves
1/4	t	Cloves: Ground
1/4	t	Cinnamon: Ground
1/4	t	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	t	Rosemary: Chopped
2		Red Bell Peppers, 1/4" Strip
9	c	Water
1 1/2	t	Salt
2	c	Cornmeal

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 147 Calories From Fat: 12 Total Fat: 1.5g Cholesterol: 0mg Sodium: 606.3mg Potassium: 120.4mg Carbohydrates: 31.3g Fiber: 3g Sugar: <1g Protein: 3.3g