I didn't know that what I was cooking had a name!
I like to take chunks of chuck, flour and brown, then saute onions, everything back in the pot and cover with a stout beer. It's got to cook completely for the beer taste to "settle down" and taste like a gravy. I added portobello mushrooms one time but they picked up too much of the hops (I think it was the hops anyway) from the beer, not good! I leave those out now. kadesma - it will be wonderful with polenta!