Italian Peppered Beef Stew (Peposo)

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4 pounds fat-trimmed boned beef chuck or other cut suitable for stewing, rinsed and cut into 1 1/2-inch chunks

2 cups dry red wine such as Zinfandel or Merlot

2 cans (14 1/2 oz. each) diced tomatoes

1 cup chopped fresh basil leaves or 3 tablespoons dried basil

18 peeled garlic cloves

1 to 1 1/2 tablespoons fresh-cracked or coarse-ground black pepper


Creamy polenta

Oven-dried tomatoes or 2 Roma tomatoes, rinsed and sliced crosswise into 1/4-inch-thick rounds


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