INGREDIENTS

INSTRUCTIONS

Italian Stew:  Heat oil in heavy Dutch oven over high heat.  Add 1/5 of
beef and  brown on on all sides, stirring occasionally, about 5
minutes.  Transfer beef to bowl using slotted spoon.  Repeat with
remaining  beef in 4 more batches. Reduce heat to medium.  Add onion
and Italian parsley to Dutch oven and cook until onion is  golden
brown, stirring frequently, about 10 minutes. Stir in chopped  garlic,
bay leaves, cloves, cinnamon and allspice.  Return beef to Dutch oven
and stir to coat with onion and spice  mixture. Add red wine and bring
to boil, scraping up any browned  bits. Simmer mixture 15 minutes.  Add
beef stock and simmer 10  minutes. Add tomatoes with their juices,
breaking up tomatoes with  back of spoon. Mix in olives and rosemary.
Reduce heat to low, cover  and cook until beef is tender, stirring
occasionally, about 1 1/2  hours. Add bell peppers, cover and cook
until just tender, about 15  minutes. Season to taste with salt and
pepper.  (Can be prepared 1 day ahead.  Cover and refrigerate.)
Polenta:  Bring water and salt to boil in heavy large saucepan.
Gradually  whisk in cornmeal.  Continue whisking until mixture boils
and  thickens, about 2 minutes.  Reduce heat to low.  Cook cornmeal
until  thick and thoroughly cooked, whisking occasionally, about 30
minutes.  (Can be prepared up to 4 hours ahead.  Transfer polenta to
metal bowl.  Cover tightly with aluminum foil.  Set bowl over large
saucepan of  barely-simmering water.  Stir occasionally.) Serving:
Bring beef to simmer, stirring occasionally.  spoon polenta into
shallow soup bowls.  Spoon beef over.  Source: Bon Appetite, November
1992

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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 607.4mg
Potassium: 173.9mg
Carbohydrates: 32.2g
Fiber: 3.2g
Sugar: <1g
Protein: 3.5g