Ingredients
2 pounds stewing beef
1 medium onion, diced
3 cloves garlic, sliced thin
2 cups beef stock
14 ounces tomato sauce
1 tablespoon Italian seasoning
1 tablespoon red wine vinegar
pinch of sugar
3/4 teaspoons salt
1/2 teaspoon pepper
1 can (14.5 oz.) Libby’s Cut Green Beans, drained
1 can (15 oz.) Libby’s Sweet Peas, drained
1 can Libby’s Sliced Carrots, drained
chopped fresh parsley for serving
3 cups chicken or beef stock
1 cup milk
1 tablespoon butter
1 cup fine cornmeal
2 pounds stewing beef
1 medium onion, diced
3 cloves garlic, sliced thin
2 cups beef stock
14 ounces tomato sauce
1 tablespoon Italian seasoning
1 tablespoon red wine vinegar
pinch of sugar
3/4 teaspoons salt
1/2 teaspoon pepper
1 can (14.5 oz.) Libby’s Cut Green Beans, drained
1 can (15 oz.) Libby’s Sweet Peas, drained
1 can Libby’s Sliced Carrots, drained
chopped fresh parsley for serving
3 cups chicken or beef stock
1 cup milk
1 tablespoon butter
1 cup fine cornmeal
Instructions
- Preheat oven to 325, or turn slow cooker on an 8-hour setting
Optional step- Preheat a frying pan to high heat and sear the beef on all sides with some olive oil. Cook until it is a deep brown on all sides. Turn heat to low and add in the onion and garlic. Cook 2 minutes and remove from heat. - Add the beef, onion, garlic, stock, tomato sauce, Italian seasoning, vinegar, sugar, and salt and pepper to a baking dish with a lid, or the slow cooker.
- Cook about 2 and a half hours in the oven, or 6-8 hours in the slow cooker. If it is in the oven, stir every hour or so and add liquid if needed (water or stock), making sure it doesn't burn.
- To make the polenta, bring the stock and milk to a simmer and add the butter. Whisk in the cornmeal and turn the heat to low. Continue to stir and simmer on low for 20-30 minutes until tender and creamy. Add more milk as needed if it gets too thick. Season to taste with salt and pepper.
- When the beef is fork tender, add in the Libby’s Cut Green Beans, Libby’s Sweet Peas, and Libby’s Sliced Carrots. Stir to combine and cook for another 5 minutes.
- To serve, spread some polenta on the bottom of the bowl, then top with the stew and plenty of the stew juices. top with fresh parsley.
- Preheat oven to 325, or turn slow cooker on an 8-hour setting
Optional step- Preheat a frying pan to high heat and sear the beef on all sides with some olive oil. Cook until it is a deep brown on all sides. Turn heat to low and add in the onion and garlic. Cook 2 minutes and remove from heat. - Add the beef, onion, garlic, stock, tomato sauce, Italian seasoning, vinegar, sugar, and salt and pepper to a baking dish with a lid, or the slow cooker.
- Cook about 2 and a half hours in the oven, or 6-8 hours in the slow cooker. If it is in the oven, stir every hour or so and add liquid if needed (water or stock), making sure it doesn't burn.
- To make the polenta, bring the stock and milk to a simmer and add the butter. Whisk in the cornmeal and turn the heat to low. Continue to stir and simmer on low for 20-30 minutes until tender and creamy. Add more milk as needed if it gets too thick. Season to taste with salt and pepper.
- When the beef is fork tender, add in the Libby’s Cut Green Beans, Libby’s Sweet Peas, and Libby’s Sliced Carrots. Stir to combine and cook for another 5 minutes.
- To serve, spread some polenta on the bottom of the bowl, then top with the stew and plenty of the stew juices. top with fresh parsley.
