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Prep 20min
Total8hr20min
Servings5
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Ingredients
1
medium onion, chopped (1/2 cup)
1
medium bell pepper (any color), chopped (1 cup)
2
medium carrots, chopped (1 cup)
1
lb beef stew meat, cut into 1 1/2-inch cubes
1/2
teaspoon black pepper
1
jar (14 oz) tomato pasta sauce
1
package (24 oz) polenta, cut into 10 slices
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Steps
1
Spray 4- to 6-quart slow cooker with cooking spray. In cooker, layer all ingredients in order listed, except polenta.
2
Cover; cook on Low heat setting 8 to 10 hours.
3
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.
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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.
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