St. Clement Vineyards Merlot Italian Stew

This rich beef stew is an ideal winter meal when served over polenta and joined with a glass of hearty St. Clement Napa Valley Merlot.

• 3 Tbl. Olive Oil
• 3 lbs. Beef (top sirloin) cut into small cubes
• 1 lg. onion, diced
• 3 garlic cloves, chopped
• 1 bay leaf
• pinch cinnamon
• Fresh pepper
• Oregano
• 1 C St. Clement Merlot
• 16 oz beef stock
• 1 28 oz (can) plum tomatoes cut into large pieces
• 1/2 C chopped Nicoise olive or Kalamata sliced
• 1 sprig fresh rosemary removed from stem and chopped
• 1 red bell pepper, diced

Heat oil in saucepan, add meat a small amount at a time. Brown meat and remove to a stainless steel or glass bowl. Remove all liquid from saucepan; store in a separate bowl. Mix meat and onions with cinnamon; cook for 10 to 15 minutes. Add wine and cook for 5 to 10 minutes. Add reserved liquid and stock, simmering for 10 minutes. Add a tomato with liquid and cook for 1 1/2 hours or until meat is tender and full of flavor. (Until this point, stew may be made 1 day in advance). Add peppers reduce heat. Cover and cook for an additional 15 minutes or until peppers are tender. Season to taste.

Polenta:

• 4 cups water
• Salt
• 1 cup cornmeal

Bring water and salt to a boil. Add cornmeal, small amounts at a time while whisking into boiling water. Reduce to simmer and cook for 30 minutes. Stir with whisk every 5 to 10 minutes. May be made up to 4 hrs. in advance, kept in a double boiler over low heat, covered. Garnish with chopped Italian parsley and serve with a seasonal salad of greens with pears or apples, warm crusty bread and a hearty red wine.

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