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1. Toss shallots with olive oil.
2. Roast in a 350 degree for 35 minutes.
3. Make sure it is soft and brown.
4. Set aside.
5. Heat butter in a large deep saucepan over medium heat.
6. Toss beef with flour to coat.
7. Place in hot butter.
8. Increase heat and sauté for 5-10 minutes.
9. (Don't crowd the meat.)
10. Remove pan from heat, and transfer meat to a bowl.
11. Reserving the drippings.
12. Cover the meat loosely with aluminum foil.
13. Set aside.
14. Sauté jalapeños, carrots, potato, and red onion in drippings over medium.
15. Heat.
16. Toss often to prevent burning.
17. Cook until the onion turns translucent.
18. Stir in the wine, beef stock, sage, and oregano.
19. Cook over low heat, with the lid slightly ajar, for 30-40 minutes.
20. Stir in the reserved beef / shallots mixture.
21. Continue cooking for 30 more minutes or until meat and vegetables are done.
22. Season with salt and pepper.
23. Ladle stew into bowls.
24. Top with 2 or 3 Polenta Stars.
25. Serve hot.
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