1. STEW: 2. Place flour, garlic powder, thyme, basil, salt, and pepper in a plastic bag. 3. Add meat pieces, a few at a time, shaking to coat. 4. 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. 5. Cook and stir until onion is tender. Stir in broth and wine. 6. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours. 7. Stir in boiling onions and carrots. 8. Bring to boiling; reduce heat. 9. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta. 10. Just before serving, stir parsley, tomato paste, and the 1 teaspoon fresh rosemary, if using, into stew. 11. Serve stew with Polenta. If desired, garnish with rosemary sprigs. 12. Makes about 7 cups. 13. POLENTA: 14. In a large saucepan bring 3 cups milk just to a simmer over medium heat. 15. In a medium bowl combine 1 cup cornmeal, 1 cup water, and 1 teaspoon salt. 16. 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. 17. (If mixture is too thick, stir in additional milk). 18. Stir in 2 tablespoons butter or margarine until melted. ---------------------------------------------------------------------------
Nutrition
Ingredients
