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Chef Kevin’s Tuscan Beef Stew With Polenta

Chef Kevin’s Tuscan Beef Stew With Polenta

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)

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