Beef Ragout On Polenta Food

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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

BEEF RAGOUT



Beef ragout image

Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 3h55m

Yield Serves 6-8

Number Of Ingredients 13

1.2kg beef shin, cut into chunks
4-5 tbsp olive oil
2 onions, finely chopped
3 carrots, finely chopped
4 celery sticks, finely chopped
4 garlic cloves, sliced
3 tbsp tomato purée
400ml red wine
2 rosemary sprigs
2 bay leaves
2 x 400g cans chopped tomatoes
500ml beef stock
parmesan, grated, and pappardelle (see 'Goes well with', below), to serve

Steps:

  • Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
  • Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving - it tastes better if made a day ahead.
  • When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.

Nutrition Facts : Calories 396 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium

BEEF RAGOUT ON POLENTA



Beef Ragout on Polenta image

From Pillsbury Doughboy Slow Cooker Recipies (2003). Book recommends using split corn muffins or wedges of corn bread as alternative to polenta.

Provided by LaJuneBug

Categories     Meat

Time 10h20m

Yield 5 serving(s)

Number Of Ingredients 7

1/2 onion, chopped
1 green bell pepper, chopped
2 medium carrots, chopped
1 lb beef stew meat
1/2 teaspoon black pepper, coarsley ground
14 ounces pasta sauce
24 ounces prepared polenta, package cut into 10 slices

Steps:

  • In 4 to 6 quart slow cooker, layer onion, bell pepper, carrots, beef, pepper and pasta sauce.
  • Cover; cook on low setting for 8 to 10 hours.

Nutrition Facts : Calories 391.9, Fat 25.3, SaturatedFat 9.6, Cholesterol 94.4, Sodium 457.9, Carbohydrate 13.6, Fiber 1.6, Sugar 9.2, Protein 26.2

ROASTED VEGETABLE RAGOUT WITH POLENTA



Roasted Vegetable Ragout With Polenta image

You could make the ragout with or without the polenta, it would be great either way. You could also sub in with half the quantity of the dried herbs.

Provided by Margie99

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1 3/4 cups vegetable broth or 1 3/4 cups chicken broth
1/4 teaspoon dry mustard
1 pinch cayenne powder
1 cup yellow cornmeal
1 large leek, trimmed, halved and rinsed well
2 cups small cauliflower florets
1 cup baby carrots, halved lenghtwise
8 ounces baby bella mushrooms or 8 ounces white mushrooms
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup fresh corn or 1 cup frozen corn
roma tomato, chopped
1/4 cup thinly sliced basil leaves
1 tablespoon fresh marjoram
1 tablespoon fresh thyme

Steps:

  • For the polenta:Coat a 8 in glass baking dish with cooking spray. In a large saucepan combine 2 cups water with broth, mustard and cayenne, bring to boiling. Reduce heat to medium and whisk in cornmeal. Reduce heat to medium low, cover and cook 5 minutes or until thickened, stirring occasionally. Remove from heat, pour into baking dish, set aside to get firm.
  • For the ragout: Preheat oven to 425 degrees. Cut off and discard dark green top from the leek, cut it into 1 inch slices and put in a large bow. Add cauliflower, carrots, mushrooms and garlic, drizzle with oil and toss to coat. Spread vegetable in a large roasting pan. Roast for 8 minutes.
  • Remove pan from oven and stir in corn and tomatoes. Put back in the oven for 20-25 minutes or until the vegetables are tender. Remove from oven and put vegeetables and juices in a large dutch oven.
  • Put dutch oven over medium heat. Cook vegetables for 5-10 minutes or until thickened. Stir in basil, majoram and thyme.
  • Meanwhile preheat broiler with top rack 4-6 inches from heat source. Line a baking sheet with foil and coat with cooking spray. Cut polenta into 12 squares and place on baking sheet. Broil 5-8 minutes or until lightly browned.
  • To serve; place 2 polenta squares on each plate and top with ragout.

Nutrition Facts : Calories 173.9, Fat 5.9, SaturatedFat 0.8, Sodium 43.8, Carbohydrate 28.3, Fiber 4.3, Sugar 4, Protein 5

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