Best Slow Cooker Beef Ragout On Polenta Recipes
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
BEEF RAGOUT ON POLENTA
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
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
SLOW-COOKER BEEF RAGOUT ON POLENTA
Come home to relish this slow-cooked beef ragout served over polenta - a perfect Italian-style dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 5
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 360, Carbohydrate 41 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 12 g, TransFat 0 g
CUBED BEEF AND BARLEY SOUP
Here's a stick to your ribs type of soup. I've also used a chuck roast, rump roast and London broil that's been cut into bite-size pieces with tremendous sucess.-Jane McMillan, Dania Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 8h50m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker. , Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low for 8-10 hours. , Stir in vegetables; cover and cook 30 minutes longer or until meat is tender and vegetables are heated through. Discard bay leaf.
Nutrition Facts : Calories 233 calories, Fat 8g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 644mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
SLOW-COOKER BEEF RAGU
Served over pasta or polenta, or in sandwich rolls, this simple meat dish becomes a star.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 5h
Number Of Ingredients 7
Steps:
- In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano. Season roast with salt and pepper and place on top of onion mixture.
- Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.
Nutrition Facts : Calories 528 g, Fat 32 g, Fiber 1 g, Protein 51 g, SaturatedFat 13 g
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