Preheat oven to 225.

Heat oil in a large roasting pan over high heat. Season the beef with the salt and pepper and sear, leaving space between each piece to allow proper browning. Work in small batches if necessary. Once all the beef has been browned, add the shallot, garlic and tomatoes and cook for 4-5 minutes, stirring frequently. Deglaze with the red wine and continue stirring until halfof the wine has evaporated. Add the chicken stock and bring to a simmer. Place in the oven and stir every 30 minutes until tender, about 3-4 hours.

It is best made a day ahead and reheated in the oven at 200. Serve over polenta.

Yield: 6-8 servings