Quench MagazinePolenta with Beef and Sausage Stew | Liquor | Quench Magazine

Ingredients

• 1 3/4 lb Lean beef
• 3/4 lb Italian sweet sausage
• 2 Garlic cloves; mashed
• 10 Parsley sprigs; leaves only
• 1/2 lb Fresh mushrooms
• 3 T Olive oil
• 1/4 c Butter
• 2 oz Salt pork; diced
• 1/2 lb Onions; peeled and diced
• 1/4 ts Freshly ground black pepper
• 1 Bay leaf; crumbled
• 1/2 c Dry white wine
• 2 T Celery; minced
• 2 T Carrot; minced
• 1 lg Fresh tomato or 1/2 c Canned plum tomatoes; chop-fine
• 1/2 c ;hot water
• Freshly grated nutmeg Salt; optional Polenta; freshly cooked (see -separate recipe)