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Ingredients
  • 2½ tbsp extra-virgin olive oil
  • 3 pounds boneless chuck roast cut into 4 to 5 large pieces
  • 1 medium onion diced
  • 2 medium carrots, peeled and diced
  • 2 medium celery stalks, trimmed and diced
  • 4 garlic cloves, thinly sliced
  • 1½ tbsp minced oregano
  • 3½ tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 1 cup beef broth
  • 28 ounce can crushed tomatoes
  • 14 ounce can diced tomatoes with juices
  • 1 bunch minced basil leaves
  •  
  • cheesy polenta
  • 8 cups water
  • 2 cups dry polenta
  • 5 tbsp unsalted butter
  • 1½ cups shredded gruyere
  • salt and pepper to taste
  •  
  • garnish
  • ½ cup grated Parmesan cheese
  • 12 basil leaves
Steps
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