Beef Stew with Rosemary, Red Wine, Black Olives and Orange

Ingredients:

• 3 pounds of marbled beef chuck or stew meat cut in 1-1/2 to 2 inch cubes
• 4 tablespoons of fruity olive oil, plus a little more if needed
• 2 hearts of celery with leaves
• 2 sprigs of rosemary about 4 inches long
• 3 sprigs of thyme
• 1 bay leaf
• 2 strips of orange zest, from a carrot peeler
• 1 small dried chili pod
• 1 tablespoon of red wine vinegar
• 2 cups of Chianti Classico or a dry red wine
• 4 cups of double chicken* or beef stock, homemade or organic, low sodium
• 3 tablespoons of tomato paste
• 2 tablespoons of polenta (a small handful)
• A pinch of ground cinnamon
• 3 whole cloves
• 1 pound of shallots, peeled and left whole (about 6-8 large shallots)
• 1 cup of baby carrots, peeled
• 1 head of garlic, peeled and left in cloves
• 1/2 cup of oil cured black olives, "blanched" in warm water for 20 minutes & drained
• Fine sea salt & freshly ground black pepper
• Italian parsley for garnish, handful

Directions:

Preheat oven 325°F. Cooking time about 3 hours.

Season the meat with salt and pepper 6-24 hours in advance. Put in an airtight container and refrigerate.

Heat on medium high, a large sauté pan. Add 2 tablespoons of the olive oil. Add the meat to the pan, being careful not to crowd it. Cook the meat in batches if the pan is too small. Brown the meat on all sides. Transfer the meat with tongs to a 4-5 quart Dutch oven. Tie a bouquet garni of thyme, rosemary and the celery hearts. Place bouquet garni, chili pod, orange zest and bay leaf in the Dutch oven with the meat. In the same sauté pan, on low heat add the vinegar. Add the wine and reduce by half. Whisk in the stock and tomato paste until there are no lumps. Whisk in the polenta, cinnamon, 1/4 teaspoon of salt. Pour over the beef.

Put the lid on the Dutch oven. Place it in an oven, preheated to 325°F. Cook for 1-1/2 hours. Stew should simmer. If it boils, turn down heat.

While the stew is cooking, stick the cloves into a large shallot. Heat on medium high, the large sauté pan. Add the remaining 2 tablespoons of olive oil. Add the shallots, garlic and baby carrots. Cook the vegetables until golden brown with a caramelized exterior. Set aside.

Add vegetables to the meat. Cook 1-1/4 hours. Add the blanched olives. Cook until the meat is tender about 15-30 minutes. Remove from oven. Discard bay leaf, bouquet garni, and chili pod. Let stew settle. Skim the fat from the surface. Taste and adjust seasoning. Serve with soft polenta, crusty bread, and more Chianti Classico! Garnish with a handful of coarsely chopped Italian parsley. Serve with soft polenta, mashed potatoes, or cooked pasta.

Special equipment: 1 4-5 quart Dutch oven.

Serves 4-6 with leftovers.

*Use double stock or stock that has been reduced by half for an extra rich stew. Use low sodium or until salted stock.

Recipe credit: Chef Carolyn Kumpe of the EBRS Culinary Center, Sacramento, CA