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Ingredients

• 4 pounds fat-trimmed boned beef chuck or other cut suitable for stewing, rinsed and cut into 1 1/2-inch chunks
• 2 cups dry red wine such as Zinfandel or Merlot
• 2 cans (14 1/2 oz. each) diced tomatoes
• 1 cup chopped fresh basil leaves or 3 tablespoons dried basil
• 18 peeled garlic cloves
• 1 to 1 1/2 tablespoons fresh-cracked or coarse-ground black pepper
• Salt
• Creamy polenta
• Oven-dried tomatoes or 2 Roma tomatoes, rinsed and sliced crosswise into 1/4-inch-thick rounds
• Gremolata

Description

Notes: John Ash, Culinary Director Of Bonterra And Fetzer Vineyards, Adds A Generous Quantity Of Garlic And Cracked Pepper To This Beef Stew. The Gremolata Adds A Fresh Finish Of Lemon And Garlic. Start The Polenta About 30 Minutes Before Stew Is Done. Th

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