Tuscan Black Pepper Beef Stew
By Giant Eagle
Prep Time: 10 min.
Cook Time: 3 hrs.
Cube beef into 1-inch cubes. Trim away any excess fat. Heat 2 tablespoons of olive oil in a large stock pot over high heat. Add the cubed beef and sear on all sides until well browned, you may need to do this in batches.
Once the beef is browned, drain off any excess fat and add in crushed tomatoes, whole garlic cloves, bay leaves, 1 teaspoon salt, pepper, sage and 1 cup of red wine. (It is a lot of pepper, it will mellow in the long cooking.) Bring to a boil and reduce the heat to very low, cover and simmer for about 2 hours, stirring occasionally. Alternately, place the covered pot in a 350°F oven for 2 hours.
After 2 hours, remove the lid and add remaining ½ cup red wine. Continue to simmer until the sauce has reduced to a thick consistency and the beef is tender, and has reached a minimum internal temperature of 145°F, about 30 minutes.
While the beef is cooking, bring 6 cups of water to a boil in a medium saucepan. Once boiling, whisk in dry polenta. Once the mixture returns to a boil, reduce the heat and simmer 20 minutes, stirring occasionally. Season the polenta with 1 teaspoon of salt.
While the polenta is cooking, preheat the oven to 450°F. Toss the broccoli florets with 2 teaspoons of olive oil and ½ teaspoon of salt. Place on a sheet pan and roast in the oven until tender and lightly browned on the edges, approximately 10 minutes.
Serve the beef stew with the polenta and roasted broccoli.
Approximate Nutritional Information (Per serving):
Calories 1140, Fat 54g, Sat. Fat 19g, Trans Fat 2g, Cholesterol 285mg, Sodium 1350mg, Total Carbohydrate 71g, Fiber 4g, Sugars 7g, Protein 81g
ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free
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