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Stew and Polenta Recipe

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This recipe for Stew and Polenta is from The TIBOLLA Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


3 rump roasts or 6 pkg stew meat
3 tbs shortening
2-3 onions chopped
2 tbs Fresh garlic
6 cans tomato’s with basil and garlic
1-2 cans v-8 juice 11.5 oz
1 pkg stew seasoning
2 cans corn
4-6 bouillon cubes
2-3 cans Italian cut beans
1/4 c- 1/2 cup Red wine vinegar
2-3 tbs red cooking wine
3-4 zuchinni
4 carrots peeled and sliced
2-3 bay leaf
Salt, pepper, garlic salt, oregano, herbes de Provence

Coat stew meat in flour
Brown beef and onions in hot shortening or olive oil
Add red wine vinegar
Season with salt, pepper and seasonings
Add minced garlic
Add tomatoes, beans and corn (with liquid)
Add stew mix and bay leaves
Cook 1-2 hours. Add carrots and zuchinni near the end

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hr




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