Beef and Polenta

Ingredients:
2 pound beef stew meet in cubes
Butter
Red Wine
Bay Leaf
3 Garlic Cloves
1 Shallot
Flour
Sea Salt (course)
Pepper (course)
(to be served over prepared polenta or mashed potatoes)

Coat beef cubes with a mixture of flour, salt and pepper ( I add the flour, salt and pepper to a ziplock bag then add the beef and shake the combination until the beef cubes are covered)

Dice the garlic cloves and set aside

Dice the shallot and set aside

Starting with a heavy skillet (I use a 12 inch iron pan)...
- On medium heat add enough butter to coat the bottom of the pan.

- Once the pan is sufficiently hot (sprinkle the pan with a little water, and see if it "sizzles").  Then add the cubes of beef to brown.  Don't crowd the pan.  Do half the beef at a time if necessary.  Add butter as needed.

- Once all the beef is brown, and no butter remains, add enough red wine to half submerge the beef.

- The add salt, pepper, garlic, shallot slices and one bay leaf.

- Simmer on low for 90 to 120 minutes.  The wine should reduce to a sauce with the consistency of gravy.  Add wine as needed to keep the sauce from becoming excessively thick.

Serve over polenta.