Italian Stew With Polenta

• 3 lbs. stew meat (beef)
• 1 lg. onion, chopped
• olive oil, to cover bottom of pan
• salt and pepper to taste
• 2 pinches rosemary
• 2 pinches sweet basil
• 1 bay leaf
• 1 to 2 celery stalks with leaves on, chopped
• 1 small bag of baby carrots
• 1 16 oz. can tomato sauce
• 1 lg. can tomato paste
• 1 to 2 cloves garlic
• 1 16 oz. glass Concord grape wine

1. Cover bottom of pan with olive oil for frying.
2. Brown meat, onion, salt and pepper, celery and spices together in frying pan. When browned, put in roasting pan-no need to drain-put in tomato sauce, tomato paste, carrots and garlic.
3. Stir until well blended together.
4. Then stir in the wine. Put in 350 degree oven for 2 hours.
5. Stir frequently-may need to add a little water or wine to taste throughout cooking.

stew meat, onion, olive oil, salt, rosemary, sweet basil, bay leaf, celery, carrots, tomato sauce, tomato paste, garlic, glass

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114791 (may not work)