This is another recipe that came from an old issue of Bon Appetit. I’m sure I’ve changed it here and there over the years but the basics remain. I always serve it over Parmesan Polenta but it’d be good over egg noodles or other pasta.
- Stew Beef, about 2 pounds
- Whole Tomatoes, 2 large cans
- Yellow or White Onion
- Garlic, 4 or 5 cloves
- Italian Parsley
- Red Wine
- Bay Leaves
- Beef Broth
- Olive Oil
- Red Bell Peppers
Chop the onion and garlic.
Snip about a third of a cup parsley and a couple tablespoons of rosemary.
In a large stock pot heat a bit of olive oil over medium-high heat. Brown the beef in batches so you don’t overcrowd the pan.
Remove the beef to a bowl and set aside.
Add the onion, garlic and parsley to the pot and stir over medium heat until the onion softens and begins to brown.
Add a teaspoon or so of the cinnamon, cloves and allspice. Throw in a couple of bay leaves and stir in the rosemary. Musicians playing while you cook are optional but highly recommended.
Pour in about a cup of dry red wine and stir well, scraping the bottom of the pot. Bring to a simmer and cook for a few minutes. Pour yourself a glass of wine since the bottle’s already open.
Return the beef to the pot. Add the tomatoes and enough beef broth to cover everything. Break up the tomatoes by pressing them against the side of the pot with the back of a spoon. Simmer for a while.
Meanwhile, slice the red peppers into thin strips.
Once the meat is nice and tender add the red peppers. Simmer for a few more minutes, until the peppers are soft.
Let it sit a few minutes to cool before serving.
Ladle over Parmesan Polenta.