Northern Italy Hearty Beef Stew

Northern Italy Hearty Beef Stew with side of Polenta

~Stew~

• 1 lb beef chuck, or lean stew meat
• 1/2 tsp black pepper
• 2 tsp dried minced garlic, or 2 tsp garlic powder, or 6 cloves fresh garlic minced [yep, that's a LOT of garlic! But trust me, it's so, soooo good!]
• 1 tsp thyme, oregano, and basil
• 1/2 tsp crushed rosemary
• 1/2 cup chopped onion [or 1 medium onion chopped]
• 3 cups beef broth [3 cups water+ 3 tsp or cubes of beef bouillon] *OR* 1.5 cups broth and 1.5 cups red wine
• 3 medium carrots
• 1 large potato
• 2 or 3 medium tomatoes, diced
• 1/4 cup Tomato paste
• 2 TB dried Parsley flakes [added just before serving]
• 1/4 Olive Oil

~Polenta~

• 1/2 cup corn meal
• 3/4 cup water 
• 1.5 cups milk
•  1 tsp salt

**add Meat, olive oil, and spices to large pot and cover with 3 cups of beef broth and wine [water and 3 cubes of beef boullion] Cover and let simmer for 45-60 minutes**
Cut up veggies.
Stir meat occasionally. At least 30 minutes into beef simmering time add veggies, continue simmering , covered, for 30-45 minutes more.
At end of veggie cook time add 1/4 cup Tomato paste and parsley.
Cook maybe 5 minutes more.

Polenta :
**Takes less than 5 minutes**
heat:
3/4 cup water , 1.5 cups milk, and 1 tsp salt --3 minutes in microwave**
**When heated pour into small sauce pan on stove on med-hi , add 1/2 cup corn meal and stir until thick like cream of wheat. Remove from heat and serve along side of stew in bowl--mix together as you like.
Serves 4

Very hearty and full of robust flavor