Slow-Cooker Beef Ragout on Polenta
This recipe simplifies the creation of a hearty beef ragout, slow-cooked with aromatic vegetables and tomato sauce until tender. It's served atop convenient pre-sliced polenta, offering a comforting and flavorful meal with minimal active preparation, perfect for a warming dinner.
Equipment
- 1 Slow Cooker A 4-quart or larger slow cooker is ideal for this recipe.
- 1 Cutting Board
- 1 Chef's knife
- 1 Measuring Spoons
- 1 Large Spoon or Ladle For stirring and serving
Ingredients
Main
- 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
Instructions
- Chop the onion, bell pepper, and carrots as specified in the ingredient list.
- Cut the beef stew meat into uniform 1 1/2-inch cubes.
- Place the chopped onion, bell pepper, carrots, and beef stew meat into the slow cooker.
- Season the beef and vegetables with 1/2 teaspoon of black pepper.
- Pour the entire jar of tomato pasta sauce over the ingredients in the slow cooker.
- Stir all ingredients gently to combine, ensuring the beef and vegetables are coated in the sauce.
- Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is very tender.
- About 15-20 minutes before serving, prepare the polenta according to package directions, typically by heating the slices.
- Once the beef ragout is ready and the polenta is heated, spoon a generous portion of the ragout over the warm polenta slices.
- Serve immediately, optionally garnished with fresh herbs or grated cheese.
Notes
For enhanced flavor, consider browning the beef stew meat in a hot pan with a touch of oil before adding it to the slow cooker. This caramelization creates a deeper, richer taste. Similarly, briefly sautéing the chopped onion, bell pepper, and carrots until slightly softened before adding them can unlock their aromatic potential. Be mindful of seasoning; taste the ragout before serving and adjust salt and pepper as needed. For presentation, a sprinkle of fresh parsley or grated Parmesan cheese over the finished dish will elevate its visual appeal and add a fresh note. Ensure the polenta is gently warmed to serving temperature for the best texture alongside the tender ragout.