From Sardella’s Italian Restaurant Newport
For stew
-3 tablespoons olive oil
-1 red onion, cut into medium dice
-3 carrots, peeled and cut into 1/2-inch pieces
-3 stalks celery, cut into 1/2-inch pieces
-2 pounds stew beef, such as boneless chuck, trimmed of excess fat and cut into 1-inch cubes
-2 1/2 cups dry red wine
-8 sprigs fresh thyme
-3 medium tomatoes, halved
-3/4 teaspoon kosher salt
-1/2 teaspoon freshly ground black pepper
For polenta
-1 tablespoon olive oil
-4 cups vegetable stock or broth
-1 cup polenta (coarse cornmeal)
