Slow Cooker Beef Ragout On Polenta Recipes

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SLOW-COOKER BEEF AND POLENTA

Provided by Food Network Kitchen

Categories     main-dish

Time 8h25m

Yield 4 servings

Number Of Ingredients 11



Slow-Cooker Beef and Polenta image

Steps:

  • Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours.
  • Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.
  • Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.

Nutrition Facts : Calories 580, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 157 milligrams, Sodium 1384 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 52 grams, Sugar 5 grams

2 pounds beef chuck roast, trimmed and cut into 8 pieces
1 tablespoon Italian seasoning
Kosher salt and freshly ground pepper
8 ounces cremini mushrooms, sliced
5 cloves garlic
1 12-ounce jar pepperoncini, drained and sliced, plus 1/3 cup brine
1 14-ounce can cherry tomatoes
3/4 cup low-sodium beef broth
1 cup quick-cooking polenta
1/2 cup grated parmesan cheese
2 tablespoons unsalted butter

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



Slow-Cooker Beef Ragout on Polenta image

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

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

PAPPARDELLE WITH SLOW-COOKER BEEF RAGù

Provided by Food Network Kitchen

Time 7h25m

Yield 4 servings

Number Of Ingredients 12



Pappardelle with Slow-Cooker Beef Ragù image

Steps:

  • Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.

Nutrition Facts : Calories 540, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 144 milligrams, Sodium 849 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 40 grams, Sugar 5 grams

1 15-ounce can crushed tomatoes
1/4 cup dry red wine
1 tablespoon tomato paste
3 cloves garlic, sliced
Kosher salt
1 sprig rosemary
1 3-inch piece parmesan rind, plus shredded parmesan for topping
1 pound beef chuck roast
Freshly ground pepper
12 ounces fresh pappardelle
3 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil

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



Slow-Cooker Beef Ragu image

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

1 medium yellow onion, diced small
3 garlic cloves, minced
6 tablespoons tomato paste
3 tablespoons chopped fresh oregano leaves (or 3 teaspoons dried)
1 beef chuck roast (4 pounds), halved
Coarse salt and ground pepper
1 to 2 tablespoons red-wine vinegar

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



Beef Ragout on Polenta image

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

1/2 onion, chopped
1 green bell pepper, chopped
2 medium carrots, chopped
1 lb beef stew meat
1/2 teaspoon black pepper, coarsley ground
14 ounces pasta sauce
24 ounces prepared polenta, package cut into 10 slices

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