CROCKPOT BRAISED BEEF RAGU WITH POLENTA
Crockpot Braised Beef Ragu with Polenta! Browned meat with canned tomatoes and flavored with red wine, bay leaves, and pinches of basil and oregano.
Provided by Pinch of Yum
Categories Dinner
Time 7h50m
Yield 10
Number Of Ingredients 16
Steps:
- Optional, but for best tasting results: Heat the olive oil in a large, deep frying pan. Add the beef in one whole piece and fry on each side for about 5 minutes, turning until the whole exterior is golden brown. I had some splattering issues so I covered the pan with a lid.
- Place all remaining ingredients with the beef in a crockpot or slow cooker (5 quart size worked for me). Cover and cook on low for 7-8 hours. When the beef falls apart easily when pulled at with two forks, it is ready. Shred the beef into pieces and give it a good stir.
- For the polenta, boil the water and add the salt. Slowly add the cornmeal, whisking constantly to avoid lumps. The polenta will start to thicken quickly. Continue whisking or stirring for 2-3 minutes before removing from heat. Stir in the butter until melted (you can also add cheese I'M JUST SAYING). For solid and chewy polenta, pour into a rectangular dish, let cool for 15-20 minutes, and cut into pieces. For softer polenta (my preference), serve scoops of polenta immediately before it has hardened.
Nutrition Facts : Calories 361 calories, Sugar 4.4 g, Sodium 1312.2 mg, Fat 14.7 g, SaturatedFat 4.9 g, TransFat 0.5 g, Carbohydrate 26.8 g, Fiber 2.6 g, Protein 31 g, Cholesterol 109.8 mg
SLOW-COOKER BEEF AND POLENTA
Provided by Food Network Kitchen
Categories main-dish
Time 8h25m
Yield 4 servings
Number Of Ingredients 11
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
CROCK POT MEXICAN RAGU AND GRILLED POLENTA
This is a simple beef ragu which can be made in the crock pot or just slow cooked either in the oven or on the stove. A few chilies and the polenta gives it a Mexican flavor.
Provided by SarasotaCook
Categories Stew
Time 8h20m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 19
Steps:
- This couldn't be easier -- just add everything except the scallions, polenta, butter and oil into the crock pot and cook on low 8-10 hours. At the end of cooking, make sure you taste for any additional seasoning.
- Polenta -- There are many flavors of polenta all very unique these days. Cheese, herb, plain, sundried, onion, you name it. You can use whatever you like. I happen to like the plain best, but don't be afraid to try something else.
- In a medium sauce pan add the olive oil and butter and bring to medium high heat. Add the polenta slices and saute until lightly golden brown. Flip and saute the other side until golden brown as well.
- Serve -- Plate the polenta and top with the ragu over top. Garnish with the scallions and Monterey Jack cheese. serve with a nice salad for an easy dinner.
- NOTE: Chipoltes are spicy. Start out with 1-2 small chipoltes.You could add a little more half way through cooking for a little more heat, but go easy.
Nutrition Facts : Calories 813.4, Fat 50.1, SaturatedFat 19.9, Cholesterol 174.2, Sodium 259.4, Carbohydrate 40.9, Fiber 5.4, Sugar 8.9, Protein 51.9
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