Impruneta-style Peposo with Porcini Mushrooms and Polenta

Coarsely cube beef and place into medium metal-bottomed soup pot.

Add remaining stew ingredients, bring to boil.

Lower heat to medium-low, and allow to simmer for at least 3 hours or until meat is softened nicely. If stew begins to look dry, add either room temperature water or vegetable broth.

Bring water to boil in medium sauce pot. While water is boiling, thoroughly clean and rinse dried Porcini mushrooms, set aside.  Peel and finely mince garlic, set aside.  Coarsely mince parsley, set aside.

Add cleaned mushrooms, and allow to soak at least 30 minutes. Remove from water, drain well. When softened, coarsely chop mushrooms, set aside.

Bring water back to boil, add salt, and very slowly add in polenta (cornmeal, be sure it's not precooked variety), stirring constantly with wooden spoon. Allow polenta to continue cooking over low heat for at least 1 hour.

In medium sauté pan, coat bottom with extra-virgin olive oil. When heated, add garlic and parsley. Stir for 30 seconds, add porcini mushrooms and allow flavors to blend for a few moments. Once cooked through, add to cooked polenta.

On serving plate, place generous portion of warm polenta and top with serving of beef stew.

Garnish with drizzle of olive oil and serve immediately.