ingredients

• 1-1/2  pounds  boneless pork country-style ribs
• 1  cup  chopped onion (1 large)
• 1  cup  coarsely chopped green, yellow, and/or red sweet pepper (1 large)
• 1  14.5-ounce can  diced tomatoes with basil and oregano, undrained
• 1  14-ounce can  beef broth
• 1/4  cup  dry red wine
• 3  tablespoons  quick-cooking tapioca, crushed
• 1  teaspoon  dried Italian seasoning, crushed
• 1/4  teaspoon  salt
• 2  cloves  garlic, minced
• 1  16-ounce tube  refrigerated cooked polenta
• 2  cups  torn fresh baby spinach (optional)
•     Shredded Parmesan cheese (optional)

directions

1. Trim fat from meat. Cut meat into 1-1/2- to 2-inch pieces. In a 3- 1/2- or 4-quart slow cooker, combine meat, onion, and sweet pepper. Stir in undrained tomatoes, broth, red wine, tapioca, Italian seasoning, salt, and garlic.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

3. Meanwhile, prepare polenta according to package directions.

4. Just before serving, if desired, stir spinach into stew. Serve stew with polenta. If desired, sprinkle each serving with Parmesan cheese. Makes 4 servings.