Simple Sicilian Beef Stew

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3 pounds beef chuck, patted dry and cut into 2- 2 1/2-inch pieces, at room temp

Salt and pepper

4 tablespoons olive oil (not EVOO) or neutral oil

4 tablespoons butter

2 onions, peeled and cut into large pieces

2 bulbs fennel, quartered, cored and cut into large pieces

6 cloves garlic, crushed

1 large bay leaf

One 3-inch curl each orange peel and lemon peel

3 to 4 sprigs fresh rosemary, leaves stripped and chopped 

3 tablespoons sun-dried tomato paste or regular tomato paste

1 1/2 cups Nero d'Avola (Sicilian red) or other red wine of choice (medium- to full-bodied)

2 cups beef bone broth or stock

3/4 cup loosely packed semi-dried tomatoes or sun-dried tomatoes, drained and chopped

1 cup whole pitted green Sicilian olives such as Castelvetrano or Sant'Agostino

1 1/2 teaspoons (half a palm full) red pepper flakes or 1 tablespoon Calabrian chile paste

8 Roma tomatoes, quartered

EVOO, for drizzling 

A few sprigs fresh thyme, leaves stripped and chopped

Basic Polenta, recipe follows, or mashed potatoes

Basic Polenta:

3 cups water

3 cups milk

1 1/2 cups fine- to medium-ground cornmeal

2 teaspoons each salt and coarse pepper 

2 tablespoons butter