• Mix flour, salt, and black pepper in plastic food-storage bag. Add beef; toss.

  • Heat 2 tablespoons of the oil in 6-quart large, deep pot over medium-high heat. In 2 batches, brown beef, about 5 minutes per batch. Remove with slotted spoon to bowl. Heat remaining 1 tablespoon oil in pot. Add sweet pepper, onion and garlic; saute 3 minutes.

  • Add beef and any accumulated juices, tomatoes, broth, wine, bay leaf, thyme and rind; scrape up browned bits from bottom of pot with wooden spoon. Simmer, covered, 30 minutes or just until beef is tender.

  • Add zucchini and olives; simmer, covered, 10 minutes, until zucchini is tender. Remove bay leaf. Serve stew. Makes 6 servings.

Nutrition Facts

347 calories; 21 g total fat; 71 mg cholesterol; 908 mg sodium. 17 g carbohydrates; 24 g protein;