Beef Ragu Polenty Slow Cooker Pinch of Yum
You guys, I'thousand totally in love. With this yummy lycopersicon esculentum-saucy braised BEEF ragu. As in beautifully browned and irksome cooked meat. Like, what is even going on in the best possible way.
As evidenced past recipes like these overwhelmingly Veggie Lentil Curry Bowls with cashew sauce, I am a self-alleged almost-of-the-time-vegetarian. I don't really LOVE love craven (it's okay, haters gon hate) and I definitely doesn't do large cuts of meat unless they are going to go perfectly golden brown and crispy Crockpot Carnitas which will so ultimately serve as a vehicle for mass quantities of cilantro, beans, cheese, and guacamole. Afterwards 5 years worth of posts, I could count the Pinch of Yum beefiness recipes on one hand.
But tadahhh! Look at me, Mom! I'm becoming a grown upwardly who likes recipes chosen Crockpot Braised Beefiness Ragu with Polenta.
**POLENTA**
How practise I love thee? Let me count the means.
- It can exist soft and sort of mushy-like (my favorite).
- It tin be hard and sort of chewy-like (Bjork's favorite).
- Information technology's simply fabricated with cornmeal – like literally if you have cornmeal in your firm right now, yous can brand information technology. WHAT ARE YOU WAITING FOR.
- It's cheap (run across #3).
- It simply takes three seconds to make which ways I can quickly get dorsum to InstaStalking my friends.
- It goes with annihilation, like, for example, this hither CROCKPOT BRAISED BEEF RAGU yummy.
- I feels ultra fancy when I tell people I'm making polenta. Pinkies upwards!
- Information technology begs for a pat of melted butter, which is end of story for me. ♡
About a year ago, Giada and/or Giada'southward ghost writers taught me how to make polenta from scratch. Right – from scratch, so I'm not talking almost the premade tube of polenta from Trader Joe's, which I most definitely have purchased and enjoyed in the by. Today I'thou talking almost a bubbling pot of homemade polenta on your stove. Bjork loved it so much and my wannabe-foodie-but-likes-like shooting fish in a barrel-recipes soul loved it so much that I've never e'er looked back. If you oasis't tried polenta, now is your time.
Chili on polenta, poached egg on polenta, braised beef on polenta, oh my.
Unrelated to polenta and all that is wonderful about braised beef ragu, I want to say one more affair that's kind of a large deal to me:
As of today, like, this very twenty-four hours, I'thousand going to live and eat and practice my thing for sixty days without refined sugar.
Whoaaaaa! Yep. Crazy nutrient lady is back.
This summer Bjork and I participated in a lx-twenty-four hours course called Get Sugar Gratuitous where we learned about the effects sugar has on the body and ways to form lasting habits that permit us freedom from sugar (and that link is an affiliate link considering we highly recommend the way Jacqueline supports, teaches, and inspires through this course). You can read the recap post about our previous feel with the course hither. I had been toying around with the idea of rejoining the course for a while, thinking like hey! I sort of enjoyed that little experiment, and maybe I should do information technology again… but then yesterday I actually decided to get serious about it, and I looked up the details for the next form, and guess what? It starts TODAY. So I recommitted myself just in time for the start of this circular, and Bjork, by some really awesome husbandly miracle, has decided to take the spring with me.
There are a lot of reasons that I've decided to practise this again, merely the top 2 reasons are that 1) I simply genuinely like how I feel when I eat good, existent, unprocessed food without all the sneaky added saccharide, and ii) I am extremely inspired by the personal and professional (?) challenge of making really, really, really proficient recipes that gustation skilful, period. No saccharide required. It gives me a lilliputian happy zing to recollect that I can create veg-heavy healthier recipes without refined sugar that will resonate with a mainstream audience of busy dwelling house cooks. Like, lentil curry? Seriously? You guys, too? And here I thought I was the but ane.
If the challenge of creating recipes without saccharide tin can assist us enjoy a superdelicious + healthy lifestyle, I am ALL OVER THAT.
Okay but just a quick leetle disclaimer: Fri'south mail is going to sugar-bomb your world (no regrets! no regrets.), and then after that, we'll exist free and clean of sugar for the next 60 days, and if I do my chore as a food blogger well, y'all'll forget I'1000 even doing anything different. Aha! Trickery.
Now, dorsum to the beauty of Crockpot Braised Beef Ragu and Polenta. This is warm, cozy, and saucy. Information technology's love apple-tangy with perfect San Marzano Italian canned tomatoes and richly flavored with cherry wine, bay leaves, and nice little pinches of basil and oregano. The beef is tender, the polenta is semi-firm and perfectly textured, and the specks of brilliant green parsley are pretty to look at.
Too, you guys, you must put a terminal minute hunk of goat cheese on elevation of this. Non negotiable. Creamy, tangy, and admittedly heavenly.
Hello Dinner I SEEEEE YOOOOU.
Description
Crockpot Braised Beef Ragu with Polenta! Browned meat with canned tomatoes and flavored with red vino, bay leaves, and pinches of basil and oregano.
For the Braised Beefiness Ragu
- 2 tablespoons olive oil
- 3 lbs. beefiness rump roast or round roast
- half a yellowish or white onion, minced
- 3 cloves garlic, minced
- ii 28-ounce cans San Marzano whole tomatoes (see notes)
- 1/two cup red wine
- 3 tablespoons lycopersicon esculentum paste
- 1 teaspoon basil
- 1 teaspoon oregano
- 2 bay leaves
- 2 teaspoons salt
- black pepper to taste
For the Polenta
- six cups water
- 1–2 teaspoons table salt
- i 3/4 cup yellowish cornmeal
- 3 tablespoons butter
- Optional, simply for best tasting results: Estrus the olive oil in a large, deep frying pan. Add the beef in i whole piece and fry on each side for about 5 minutes, turning until the whole exterior is gilt chocolate-brown. I had some splattering bug so I covered the pan with a chapeau.
- Identify all remaining ingredients with the beef in a crockpot or slow cooker (5 quart size worked for me). Cover and cook on low for vii-8 hours. When the beef falls apart hands when pulled at with two forks, it is gear up. Shred the beef into pieces and give it a good stir.
- For the polenta, boil the h2o and add the salt. Slowly add together the cornmeal, whisking constantly to avoid lumps. The polenta will start to thicken quickly. Keep whisking or stirring for two-3 minutes earlier removing from heat. Stir in the butter until melted (you can also add together cheese I'G JUST Saying). For solid and chewy polenta, cascade into a rectangular dish, allow cool for xv-20 minutes, and cut into pieces. For softer polenta (my preference), serve scoops of polenta immediately before information technology has hardened.
Notes
I've washed this a few means in terms of the love apple sauce — I've used 2 cans, with one drained and one undrained. I've used two total cans, both undrained. And I've used but one tin, undrained. And then information technology can work a lot of unlike ways – it just depends on your desired meat-to-tomato ratio for the sauce.
- Prep Fourth dimension: twenty mins
- Cook Time: seven hours 30 mins
- Category: Dinner
- Cuisine: Italian
Keywords: beef ragu, crockpot recipe, polenta recipe, beef and polenta
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Source: https://pinchofyum.com/crockpot-braised-beef-ragu-polenta
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