Categories: Beef, Stews 
      Yield: 6 servings 
  
--------------------------------ITALIAN STEW-------------------------------- 
      3 tb Olive Oil: Extra Virgin 
      7 lb Beef Chuck Roast: 1" Cubes 
           Large Onion: Minced 
    1/4 c  Fresh Italian Parsley: Chop 
      3 x  Garlic Cloves: Chopped 
      2 x  Bay Leaves 
    1/4 ts Cloves: Ground 
    1/4 ts Cinnamon: Ground 
    1/4 ts Allspice: Ground 
      1 c  Red Wine: Dry 
  2 1/4 c  Beef Stock or Canned Broth 
     32 oz Whole Italian Plum Tomatoes 
    1/2 c  Nicoise Olives: Pitted 
      4 ts Rosemary: Chopped 
      2 x  Red Bell Peppers, 1/4" Strip 
 
----------------------------------POLENTA---------------------------------- 
      9 c  Water 
  1 1/2 ts Salt 
      2 c  Cornmeal 
  
  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 witÞÞ 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