Beefragoutonpolenta Recipes
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
BEEF RAGOUT
Make and share this Beef Ragout recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet over med-high heat, warm 1 tablespoon oil until hot.
- Add half of the beef; brown on all sides, 3-4 minutes; transfer to the slow cooker.
- Add the remaining 1 tablespoons oil and brown the remaining beef; transfer to slow cooker.
- Add the onions to the skillet; brown slightly over med-high heat.
- Add the tomatoes and wine; bring to a boil, scraping up any browned bits; pour into the cooker.
- Add the carrots, garlic, tapioca, and Italian seasoning to the cooker; cover and cook on LOW for 6-7 hours.
- Add in salt, pepper, zucchini, and mushrooms; cover, turn cooker to HIGH, and cook for 45 minutes, until the meat, mushrooms, and zucchini are tender.
- Serve in shallow bowls or on rimmed dinner plates.
Nutrition Facts : Calories 662.3, Fat 33.7, SaturatedFat 11.4, Cholesterol 165.9, Sodium 648.6, Carbohydrate 27.5, Fiber 4.6, Sugar 16.2, Protein 51.9
BREAKFAST POLENTA WITH CHORIZO AND QUESO FRESCO
Categories Cheese Pork Tomato Breakfast Brunch Bake Sauté Feta Sausage Cornmeal Corn Winter Cilantro Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3 1/4 cups water, polenta, and corn kernels in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes.
- Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until browned, breaking into small pieces with side of wooden spoon, about 6 minutes. Add cherry tomatoes to skillet. Cover, reduce heat to medium, and simmer until tomatoes soften, about 6 minutes. Uncover; crush some tomatoes with fork. Simmer until tomatoes release juices and sauce thickens slightly, about 10 minutes. Spoon polenta onto plates. Top with chorizo mixture, then cheese mixture.
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