Polenta Meat Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SLOW-COOKER BEEF AND POLENTA



Slow-Cooker Beef and Polenta image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h25m

Yield 4 servings

Number Of Ingredients 11

2 pounds beef chuck roast, trimmed and cut into 8 pieces
1 tablespoon Italian seasoning
Kosher salt and freshly ground pepper
8 ounces cremini mushrooms, sliced
5 cloves garlic
1 12-ounce jar pepperoncini, drained and sliced, plus 1/3 cup brine
1 14-ounce can cherry tomatoes
3/4 cup low-sodium beef broth
1 cup quick-cooking polenta
1/2 cup grated parmesan cheese
2 tablespoons unsalted butter

Steps:

  • Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours.
  • Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.
  • Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.

Nutrition Facts : Calories 580, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 157 milligrams, Sodium 1384 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 52 grams, Sugar 5 grams

TUSCAN BEEF STEW WITH POLENTA



Tuscan Beef Stew with Polenta image

Provided by Food Network

Time 2h22m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 red onion, cut into medium dice
3 carrots, peeled and cut into 1/2-inch pieces
3 stalks celery, cut into 1/2-inch pieces
2 pounds stew beef (boneless chuck), excess fat trimmed, cut into 1-inch cubes
2 1/2 cups dry red wine
8 sprigs fresh thyme
3 medium tomatoes, halved
Salt and freshly ground black pepper
1 tablespoon olive oil
4 cups vegetable stock or broth
1 cup instant polenta

Steps:

  • For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.
  • Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.
  • Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.
  • For the polenta: While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside.
  • In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.
  • When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs.
  • Turn the polenta out of the bowl, slice, and serve alongside the stew.

ITALIAN VENISON STEW WITH POLENTA - CAPRIOLO ALLA MONTANARA CON POLENTA



Italian Venison Stew with Polenta - Capriolo alla Montanara con Polenta image

Italian Venison Stew with Polenta is a typical recipe from Friuli, a Northern region in Italy. The venison first marinates in a red wine marinade, then it simmers with porcini mushrooms and bacon.

Provided by Marisa Franca @ All Our Way

Categories     main dish     Stew

Time P1DT3h51m

Number Of Ingredients 17

3 pound venison roast trimmed of all fat and the silverskin in the meat. Cut into 1 1/2 inch chunks.
2 cups full-bodied red wine -- like a Cabernet
3 cloves garlic (minced)
2 teaspoons pepper
3 oz. pork bacon or pork jowl (diced)
2 onions (cut in thick half-moon slices)
2 carrots (scrubbed and cut in 1 1/2" chunks)
1 Large Fennel bulb (cut in thick half-moon slices)
4 Tablespoons minced garlic
1/2 cup dried porcini mushrooms (14grams reconstituted in 1 cup warm beef broth.)
1 cup low-sodium beef broth
1/2 teaspoon red pepper flakes
2 Tablespoons dried Italian seasoning
2 Tablespoons Extra-Virgin Olive Oil
2 Tablespoons unsalted butter
Salt and Pepper
Flat-leaf Parsley

Steps:

  • Trim and cut the venison roast into the 1 1/2 in chunks. Put the meat in a gallon zip-lock bag. In a large measuring cup make the marinade by mixing the 2 cups red wine, minced garlic, and pepper together. Pour over the meat and seal the bag. Put the bag in a bowl, in case it leaks, and refrigerate at least 24 hours.
  • Drain the meat and keep the marinade. In a heavy cast iron pot, heat 2 Tablespoons of olive oil and bacon drippings over high heat. Add the venison and sear on all sides until the chunks start to brown. You may have to do this in batches. Don't overcrowd the meat or it won't brown. Remove the meat and set aside.
  • Add the 2 Tablespoons butter to the pot and reduce the heat. Add onions, carrots, fennel, red pepper flakes, salt, pepper to the butter. Mix together and cook for 10 to 15 minutes, stirring occasionally. Add the garlic and porcini mushrooms, cook 1 minute more.
  • Deglaze the pan by adding the rest of the red wine, broth, porcini broth. Stir the bottom of the pot to make sure you get all of the yummy bits stuck to the bottom. Add the Italian seasoning.
  • Return the meat to the pot and turn up the temperature until the liquid reaches a boil. Stir. Reduce the heat to low and cover the pot. Stir periodically.
  • Cook for at least 2 hours and even longer. Longer cooking and lower temperatures will guarantee a tender and flavorful venison stew.
  • When finished sprinkle with chopped flat-leaf parsley and serve over polenta.

Nutrition Facts : Calories 320 kcal, Carbohydrate 9 g, Protein 33 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 127 mg, Sodium 194 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

POLENTA MEAT STEW



Polenta Meat Stew image

Found in Better Homes & Gardens Italian edition. It is a bit thinner than a regular stew, but has wonderful flavor. I cut the roast into 6 pieces, then cook it long enough that it shreds apart. In addition, I make recipe#205239 in place of the standard polenta mentioned here for an added dimension of flavor. Wonderful cold night food!

Provided by Cook4_6

Categories     Meat

Time 10h20m

Yield 8 serving(s)

Number Of Ingredients 20

2 1/2 lbs beef chuck roast, boneless (can use lamb or pork)
1/4 cup flour
1 teaspoon thyme, dried
1 teaspoon basil, dried
1/2 teaspoon salt
1/2 teaspoon ground pepper
24 -30 baby carrots
8 ounces onions, frozen small whole onions
6 garlic cloves, minced
1 teaspoon rosemary, fresh
1/4 teaspoon rosemary, dried
14 ounces beef broth, low sodium
1 cup water
1/2 cup red wine, dry
1/2 cup Italian parsley, flat leaf
1/4 cup tomato paste
3 1/2 cups milk
1 cup cornmeal
1 cup water, cold
1/2 teaspoon salt

Steps:

  • Trim fat from meat and cut into 1-inch pieces.
  • In a plastic bag combine flour, thyme, basil, salt and pepper. Add meat pieces a few at a time, shaking to coat. Place meat in a 3 1/2-4 quart slow cooker. Add carrots, onions, garlic and rosemary. Stir in water, broth and wine.
  • Cover and cook for 8-10 hours on low, or 4-5 hours on high.
  • Stir in fresh rosemary, parsley and tomato paste. Serve with a spoonful of polenta in each bowl.
  • Just prior to serving prepare polenta by bringing milk to simmer. In a bowl combine, cornmeal, water and salt. Slowly add to the warm milk, stirring constantly.
  • Cook and stir until the mixture comes to a boiling. Reduce heat to low and cook 10-15 minutes until thick, stirring occasionally. (I sometimes add 1/4 cup of parmesan cheese and a tablespoon of butter at this point.).

TUSCAN BEEF STEW WITH POLENTA



Tuscan Beef Stew with Polenta image

Provided by Debi Mazar

Categories     Soup/Stew     Beef     Tomato     Stew     Dinner     Cornmeal     Carrot     Red Wine     Fall     Winter     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Makes 4 to 6 servings

Number Of Ingredients 15

For stew
3 tablespoons olive oil
1 red onion, cut into medium dice
3 carrots, peeled and cut into 1/2-inch pieces
3 stalks celery, cut into 1/2-inch pieces
2 pounds stew beef, such as boneless chuck, trimmed of excess fat and cut into 1-inch cubes
2 1/2 cups dry red wine
8 sprigs fresh thyme
3 medium tomatoes, halved
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For polenta
1 tablespoon olive oil
4 cups vegetable stock or broth
1 cup polenta (coarse cornmeal)

Steps:

  • Make stew
  • In heavy, large saucepan over moderately high heat, heat oil until hot but not smoking. Add onion, carrot, and celery and sauté, stirring occasionally, until light golden brown, about 10 minutes. Add beef and sauté, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil. Add tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until beef is tender, about 2 hours.
  • While beef is simmering, make polenta
  • Pour olive oil into large serving bowl and swirl to coat. Set aside.
  • In heavy, large pot over moderately high heat, bring stock to boil. Lower heat to moderate and slowly add polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 10 minutes. Transfer to oil-coated serving bowl and keep warm.
  • Serve
  • When beef is tender, use tongs to remove tomato skins (if desired) and thyme sprigs. Transfer stew to large serving bowl. Serve polenta alongside.

POLENTA BEEF STEW



Polenta Beef Stew image

This inviting stew comes from a region of Switzerland near the border of Italy. Swiss cooking is among the heartiest in Europe -- and the use of polenta here is very traditional.

Provided by Annacia

Categories     Stew

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 24

1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried thyme, crushed
1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lbs boneless beef chuck steaks, cut into 1-inch pieces
2 tablespoons olive oil
1/2 cup chopped onion (1 medium)
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
6 garlic cloves, minced
1 (14 ounce) can beef broth
1 1/2 cups dry red wine
8 ounces boiling onions
5 medium carrots, cut into 1-inch chunks
1/2 cup snipped fresh flat-leaf parsley
1/4 cup tomato paste
fresh rosemary sprig (optional)
polenta
3 cups milk
1 cup cornmeal
1 cup water
1 teaspoon salt
2 tablespoons butter

Steps:

  • STEW:.
  • Place flour, garlic powder, thyme, basil, salt, and pepper in a plastic bag.
  • Add meat pieces, a few at a time, shaking to coat.
  • In a Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add chopped onion, dried rosemary (if using), and garlic.
  • Cook and stir until onion is tender. Stir in broth and wine.
  • Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
  • Stir in boiling onions and carrots.
  • Bring to boiling; reduce heat.
  • Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta.
  • Just before serving, stir parsley, tomato paste, and the 1 teaspoon fresh rosemary, if using, into stew.
  • Serve stew with Polenta. If desired, garnish with rosemary sprigs.
  • Makes about 7 cups.
  • POLENTA:.
  • In a large saucepan bring 3 cups milk just to a simmer over medium heat.
  • In a medium bowl combine 1 cup cornmeal, 1 cup water, and 1 teaspoon salt.
  • Stir cornmeal mixture slowly into hot milk. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally.
  • (If mixture is too thick, stir in additional milk).
  • Stir in 2 tablespoons butter or margarine until melted.

More about "polenta meat stew recipes"

POLENTA BEEF STEW RECIPE | EATINGWELL
polenta-beef-stew-recipe-eatingwell image
Step 1. To prepare stew: Place flour, garlic powder, thyme, basil, 1/2 teaspoon salt, and pepper in a plastic bag. Add meat pieces, a few at a time, shaking to coat. …
From eatingwell.com
  • To prepare stew: Place flour, garlic powder, thyme, basil, 1/2 teaspoon salt, and pepper in a plastic bag. Add meat pieces, a few at a time, shaking to coat. In a Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add chopped onion, dried rosemary (if using), and garlic. Cook and stir until onion is tender. Stir in broth and wine. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
  • Stir in boiling onions and carrots. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender.
  • Meanwhile, prepare polenta: In a large saucepan, bring milk just to simmering over medium heat. In a medium bowl, stir together cornmeal, water and salt. Slowly add the cornmeal mixture to the simmering milk, stirring constantly. Cook and stir until the mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until the mixture is very thick, stirring occasionally. (If the mixture is too thick, stir in additional milk.) Stir in butter until melted.
  • Just before serving, stir parsley, tomato paste, and the 1 teaspoon fresh rosemary, if using, into stew. Serve the stew over the polenta. If desired, garnish with rosemary sprigs.


SPEZZATINO DI MANZO (ITALIAN BEEF STEW) - MEMORIE DI ANGELINA
spezzatino-di-manzo-italian-beef-stew-memorie-di-angelina image
2011-11-20 If you’re not in the mood for polenta, Italian beef stew is equally good with mashed potatoes or just a nice piece of crusty bread. And, though not …
From memoriediangelina.com
Reviews 1
Estimated Reading Time 6 mins
Servings 4-6
Total Time 2 hrs 30 mins


POLENTA BEEF STEW | BETTER HOMES & GARDENS
2011-06-14 Step 1. In a large saucepan bring milk just to a simmer over medium heat. In a medium bowl combine cornmeal, water, and salt. Stir cornmeal mixture slowly into hot milk. …
From bhg.com
5/5 (3)
Calories 508 per serving
Servings 7
  • Place flour, Italian seasoning, garlic powder, salt, and pepper in a plastic bag. Add meat pieces, a few at a time, shaking to coat. In a Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add chopped onion, dried rosemary (if using), and garlic. Cook and stir until onion is tender. Stir in broth and wine. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
  • Stir in boiling onions and carrot. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta.


POLENTA MEAT STEW | BETTER HOMES & GARDENS
2012-07-04 Recipes and Cooking; Polenta Meat Stew; Polenta Meat Stew. Rating: Unrated. Be the first to rate & review! Source: Better Homes and Gardens Save Pin Print More. …
From bhg.com
Calories 357 per serving
  • Trim fat from meat. Cut meat into 1-inch pieces. In a plastic or paper bag combine flour, thyme, basil, salt, and pepper. Add meat pieces, several at a time, shaking to coat. Place meat in a 3-1/2- or 4-quart slow cooker. Add carrots, onions, garlic, and dried rosemary (if using). Stir in broth, the water, and wine.
  • To serve, stir fresh rosemary (if using), the 1/2 cup parsley, and the tomato paste into meat mixture. Serve stew in shallow bowls with polenta. If desired, garnish with additional parsley.


ITALIAN BEEF STEW WITH CREAMY POLENTA - SNAKE RIVER FARMS
2019-02-20 Pour all but 1 tablespoon of the fat from the pot. (Add more fat if necessary). Return the pot to medium heat, then add the yellow onion. Cook, stirring often and scraping any brown bits off the bottom of the pot with a wooden spatula, until softened, 5 to 6 minutes.
From snakeriverfarms.com
Estimated Reading Time 3 mins


PIEDMONTESE.COM | BEEF STEW WITH POLENTA RECIPE
2013-09-13 Add beef to pot and brown on all sides, then remove and set aside. Add onion, garlic, carrot, and parsnip to the pot and cook until lightly caramelized. Add mushrooms. Add red wine and continue cooking until reduced by half. Add reserved stew base and let simmer for 15 minutes. Add the browned beef back to the pot along with the fresh herbs ...
From piedmontese.com
Servings 6


TUSCAN BEEF STEW WITH POLENTA - THIS SLOW-COOKED STEW IS ...
2015-09-04 Turn the polenta out of the bowl, slice and serve alongside the stew. For the polenta: 1) While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside. 2) In a heavy, large pan over a moderately-high heat, bring the stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring …
From foodnetwork.co.uk
Cuisine Italian
Category Main-Course
Servings 4


POLENTA WITH BEEF AND SAUSAGE STEW RECIPE
1996-01-28 Polenta with Beef and Sausage Stew recipe. Ready In: 2 hr 30 min Makes 6 servings, 792 calories per serving Ingredients: beef, hot italian sausages, garlic cloves, parsley sprigs, mushrooms, olive oil, butter, salt pork, onions, black pepper, bay leaves, white wine, celery, carrots, tomatoes
From recipeland.com
Servings 6
Calories 792 per serving
Total Time 2 hrs


SLOW-COOKED FAMILY STEW WITH POLENTA RECIPE - BBC FOOD
Method. Heat the oil in a large pan and fry the vegetables and garlic for 6-7 minutes, or until softened. Add the pieces of meat and cook for 8-10 minutes, or until browned on all sides.
From bbc.co.uk
Cuisine Italian
Category Main Course
Servings 10


GUTSY BEEF STEW WITH POLENTA - GREATBRITISHFOODAWARDS.COM
2021-11-10 Sear the beef on all sides, then add to the casserole. Sprinkle the flour over the meat and cook for 1–2 minutes. Add the wine, stock and tomatoes to the frying pan, bring to the boil and then add to the casserole. Season the casserole with salt and pepper, cover and cook in the oven for 2 ½ –3 hours, depending on the cut of meat.
From greatbritishfoodawards.com
Servings 6-8
Category Main


ITALIAN BEEF STEW - HEARTY COMFORT FOOD - SIP AND FEAST
2021-11-09 Italian beef stew is wonderful served over creamy polenta or roasted garlic mashed potatoes. We usually also serve with some Italian bread and a glass of vino. How to make Italian beef stew . Each number corresponds to the numbered written steps below. Preheat oven to 300f and make room on the middle rack for a large Dutch oven. Dice 2 celery ribs, 3 medium …
From sipandfeast.com
5/5 (1)
Total Time 3 hrs 10 mins
Category Soup
Calories 538 per serving


RECIPE FOR BEEF STEW WITH PAN-FRIED POLENTA | FOOD
2022-01-10 For the stew: Combine the barley mixture and beef pieces in the slow cooker. Add 2 cups boiling water and the puréed fried onion paste to the cooker. Cover the slow cooker with a lid and let simmer for 2 hours. Assembly: Serve in individual deep plates. Cover the plate with the velvety sauce. Top with rounds of polenta.
From food.amerikanki.com
4.8/5 (15)
Servings 12


BEST BEEF STEW OVER CREAMY POLENTA. – THE 2 SPOONS
2021-10-26 Beef Stew best beef stew over creamy polenta. There’s a couple of steps in this recipe, but they are easy and make such a tremendous difference. I always use a well marbled chuck roast. I don’t use the stew meat you see in the store because it seems a little tough and it is really lean. You need the fat to make a delicious and tasty stew.
From the2spoons.com
Cuisine American
Category Main Course
Servings 6


BEEF STEW WITH POLENTA / CARBONADE VALDOSTANA | CIAO ITALIA
Recipes; Beef Stew with Polenta / Carbonade Valdostana; Beef Stew with Polenta / Carbonade Valdostana . Val d’Aosta is the smallest and least well known region of Italy, located in the northwest corner of the Italian Alps. It is known for its rustic, hearty cooking. Carbonade valdostana was originally made from beef preserved in salt. Serves 4-6. Share This Recipe. …
From ciaoitalia.com


POLENTA MEAT STEW RECIPE
Polenta meat stew recipe. Learn how to cook great Polenta meat stew . Crecipe.com deliver fine selection of quality Polenta meat stew recipes equipped with ratings, reviews and mixing tips. Get one of our Polenta meat stew recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Tangy Chicken-Farro Bowl Crecipe.com Tasty chicken …
From crecipe.com


POLENTAMEATSTEW
POLENTA MEAT STEW. Found in Better Homes & Gardens Italian edition. It is a bit thinner than a regular stew, but has wonderful flavor. I cut the roast into 6 pieces, then cook it long enough that it shreds apart. In addition, I make recipe#205239 in place of the standard polenta mentioned here for an added dimension of flavor. Wonderful cold night food! Recipe From …
From tfrecipes.com


POLENTA BEEF STEW RECIPE | EATINGWELL
To prepare stew: Place flour, garlic powder, thyme, basil, 1/2 teaspoon salt, and pepper in a plastic bag. Add meat pieces, a few at a time, shaking to coat. In a Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add chopped onion, dried rosemary (if using), and garlic. Cook and stir until onion is ...
From sixthaxis.of.dyndns.info


POLENTA BEEF STEW RECIPES
Polenta Beef Stew Recipes TUSCAN BEEF STEW WITH POLENTA. Provided by Food Network. Time 2h22m. Yield 4 to 6 servings. Number Of Ingredients 12. Ingredients; 3 tablespoons olive oil: 1 red onion, cut into medium dice: 3 carrots, peeled and cut into 1/2-inch pieces: 3 stalks celery, cut into 1/2-inch pieces : 2 pounds stew beef (boneless chuck), excess …
From tfrecipes.com


WINTER BRAISED BEEF STEW WITH CREAMY POLENTA RECIPE
For stew: Season beef, using about half of the spice mixture. Heat 2 tbsp. oil in a Dutch oven over high heat and brown beef, at least two sides. Remove and set aside. Add remaining 1 tbsp. oil to Dutch oven and sauté onion, carrot and garlic until onion is translucent, about 8 minutes. Add remaining spices and sauté for 1 more minute. Return browned beef to Dutch oven with …
From californiabountiful.com


POLENTA MEAT STEW - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Polenta Meat Stew Recipe - Food.com best www.food.com. Place meat in a 3 1/2-4 quart slow cooker. Add carrots, onions, garlic and rosemary. Stir in water, broth and wine. Cover and cook for 8-10 hours on low, or 4-5 hours on high. Stir in fresh rosemary, parsley and tomato paste. Serve with a spoonful of polenta in each bowl. Just prior to serving prepare polenta by …
From therecipes.info


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #course     #main-ingredient     #preparation     #main-dish     #beef     #crock-pot-slow-cooker     #meat     #equipment

Related Search