Braised Italian Beef Stew with Cheesy Polenta

Ingredients

• 1 lb good quality stewing beef
• 1 tbsp balsamic vinegar
  
• 1/4 cup all purpose flour
• 1 tsp garlic salt
• 1/4 tsp cayenne pepper
• 1 tbsp extra virgin olive oil
• 1 medium onion, chopped
• 2 cloves chopped garlic
• 1 540 ml tin Aylmer's Accents Garlic and Olive oil diced tomatoes
• 2 bay leaves
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg

Directions

1. Toss the beef in balsamic vinegar and let marinate 30 minutes
2. Add the garlic salt and cayenne pepper to the flour, stir well. 
3. Sprinkle the flour over the marinated beef and toss well so that the beef is well coated on all sides.
4. Heat the olive oil over medium high in a large non-stick Dutch oven and saute the onions and beef until the onions are soft and the beef begins to brown. 
5. Add the garlic and continue you to saute1 minute.
6. Pour in the can of tomatoes and add the bay leaves and cinnamon. 
7. Bring to the boil and then turn to low and cover. Braise and simmer for 2-4 hours. 

*Optional* Prior to serving, remove meat to a large bowl using a slotted spoon, Pull beef into shreds and add back to sauce.

Serve over a bed of cheesy polenta.