• 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


    1. 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. 

    2. 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.  

    3. 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.  

    4. 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.  

    5. 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. 

    6. 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.