4 pounds fat-trimmed boned beef chuck or other cut suitable for stewing, rinsed and cut into 1 1/2-inch chunks
2 cups dry red wine such as Zinfandel or Merlot
2 cans (14 1/2 oz. each) diced tomatoes
1 cup chopped fresh basil leaves or 3 tablespoons dried basil
18 peeled garlic cloves
1 to 1 1/2 tablespoons fresh-cracked or coarse-ground black pepper
Salt
Creamy polenta
Oven-dried tomatoes or 2 Roma tomatoes, rinsed and sliced crosswise into 1/4-inch-thick rounds
Gremolata