Come home to relish this slow-cooked beef ragout served over polenta - a perfect Italian-style dinner.
medium onion, chopped (1/2 cup)
medium bell pepper (any color), chopped (1 cup)
medium carrots, chopped (1 cup)
lb beef stew meat, cut into 1 1/2-inch cubes
teaspoon black pepper
jar (14 oz) tomato pasta sauce
package (24 oz) polenta, cut into 10 slices
Spray 4- to 6-quart slow cooker with cooking spray. In cooker, layer all ingredients in order listed, except polenta.
Cover; cook on Low heat setting 8 to 10 hours.
About 10 minutes before serving, heat polenta as directed on package. Arrange 2 warm polenta slices on each individual serving plate. Top each with about 1 cup beef mixture.
The word ragout comes from a French word meaning "to stimulate the appetite." This robust stew will satisfy any appetite, and extend a pound of meat, by serving it over polenta.
If you have a pound of boneless beef round steak in the freezer or it is on sale, use it instead of the stew meat. If you prefer using homemade tomato pasta sauce, use 1 1/2 cups of your favorite recipe or marinara pasta sauce for the jar of sauce.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.