Ingredients for Beef Ragout On Polenta
- 1 large onion
- 1 green bell pepper
- 2 carrots
- 1.5 lbs beef stew meat
- black pepper, to taste
- 24 oz pasta sauce
- polenta, prepare according to package directions
- salt, to taste
- water or broth, as needed for polenta preparation
- freshly grated Parmesan cheese, optional
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How to Make Beef Ragout On Polenta
- Dice 1 large onion, 1 green bell pepper, and 2 carrots into ½-inch pieces.
- In a 4-6 quart slow cooker, layer the diced onion, bell pepper, and carrots.
- Add 1.5 lbs of beef stew meat (cut into 1-inch cubes).
- Season generously with salt and black pepper (to taste).
- Pour in 24 oz of your favorite pasta sauce (marinara recommended).
- Cover the slow cooker and cook on low for 8-10 hours, or until the beef is incredibly tender.
- While the beef is cooking, prepare the polenta according to package directions. Typically this involves bringing water or broth to a boil, then slowly whisking in polenta until creamy.
- Once the beef ragout is cooked, serve it generously over a scoop of creamy polenta. Garnish with freshly grated Parmesan cheese (optional).
- Enjoy with a side of crusty bread or cornbread/muffins if desired!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
36g
Fat
47g
Carbs
4g
