POLENTA BEEF STEW

Steps:

• STEW:.
• Place flour, garlic powder, thyme, basil, salt, and pepper in a plastic bag.
• Add meat pieces, a few at a time, shaking to coat.
• In a Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add chopped onion, dried rosemary (if using), and garlic.
• Cook and stir until onion is tender. Stir in broth and wine.
• Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
• Stir in boiling onions and carrots.
• Bring to boiling; reduce heat.
• Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta.
• Just before serving, stir parsley, tomato paste, and the 1 teaspoon fresh rosemary, if using, into stew.
• Serve stew with Polenta. If desired, garnish with rosemary sprigs.
• Makes about 7 cups.
• POLENTA:.
• In a large saucepan bring 3 cups milk just to a simmer over medium heat.
• In a medium bowl combine 1 cup cornmeal, 1 cup water, and 1 teaspoon salt.
• Stir cornmeal mixture slowly into hot milk. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally.
• (If mixture is too thick, stir in additional milk).
• Stir in 2 tablespoons butter or margarine until melted.