Description
Indulge in the rich flavors of this slow-cooked Crockpot Braised Beef Ragu served over creamy polenta. This Italian-inspired dish is hearty, comforting, and perfect for a cozy night in.
Ingredients
Units
Scale
For the Beef Ragu:
- 2 pounds beef chuck roast, cut into large chunks
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
For Creamy Polenta:
- 4 cups water
- 1 cup cornmeal or polenta
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the Beef Ragu: Heat olive oil in a skillet and sear the beef chunks. Transfer to a crockpot. Sauté onion and garlic, then add tomato paste and red wine. Transfer to the crockpot with crushed tomatoes, herbs, spices, and bay leaf. Cook on low for 8 hours or high for 4–5 hours. Shred the beef.
- Make the Polenta: Boil water with salt, whisk in cornmeal, cook on low for 20–25 minutes. Stir in butter and Parmesan.
- Serve: Place the beef ragu over creamy polenta and garnish with cheese or herbs.
Notes
- This dish tastes even better the next day.
- Leftovers can be refrigerated for up to 4 days or frozen.
- Pair with a green salad or crusty bread for a complete meal.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 470
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg
