*  Exported from  MasterCook II  * 
         Robust Italian Stew: Wine-Braised Beef over Creamy Polent 
 Recipe By     :  
 Serving Size  : 6    Preparation Time :0:00 
 Categories    : Beef 
   Amount  Measure       Ingredient -- Preparation Method 
 --------  ------------  -------------------------------- 
                         -----ITALIAN STEW----- 
    3      tbsp          Olive Oil: Extra Virgin 
    7      lb            Beef Chuck Roast: 1 Cubes 
                         Large Onion: Minced 
      1/4  c             Fresh Italian Parsley: Chop 
                         Garlic Cloves: Chopped 
                         Bay Leaves 
      1/4  tsp           Cloves: Ground 
      1/4  tsp           Cinnamon: Ground 
      1/4  tsp           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      tsp           Rosemary: Chopped 
                         Red Bell Peppers -- 1/4 Strip 
    9      c             Water 
    1 1/2  tsp           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 with 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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