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Ingredients
  • 3 tablespoons unsalted butter
  • 2 small yellow onions, chopped (about 3 cups)
  • 2 tablespoons sunflower oil
  • 1 pound boneless chuck roast, cut into 1 ¼-inch pieces
  • 1 pound boneless beef short ribs, cut into 1 ¼-inch pieces
  • 2 tablespoons finely chopped garlic (about 6 garlic cloves), divided
  • 2 teaspoons ground blue fenugreek (optional) (see Note)
  • 1 (28-ounce) can whole peeled tomatoes (undrained), crushed by hand
  • 3 cups water or unsalted beef broth
  • 2 teaspoons kosher salt
  • 1 to 2 jalapeño chiles, seeded, if desired, and finely chopped
  • 6 cilantro sprigs plus ½ cup chopped fresh cilantro, divided, plus more for garnish, if desired
  • ½ cup chopped fresh basil
  • ¼ cup chopped fresh flat-leaf parsley
  • Creamy cooked polenta (optional)
Note: Ingredients may have been altered from the original.
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