*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef                             Stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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
    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 witàà salt and pepper.
   (Can be prepared 1 day ahead.  Cover and refrigerate.)
   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.)
   Bring beef to simmer, stirring occasionally.  spoon
   polenta into shallow soup bowls.  Spoon beef over.
   Source: Bon Appetite, November 1992
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