Slow-Cooked Beef Ragu with Polenta
Beef Dishes
This Slow-Cooked Beef Ragu with Polenta is a sumptuous, comforting dish that showcases tender, shredded beef in a rich tomato sauce, served over creamy, warm polenta. The perfect meal for a cozy night in.
Ingredients
- 2 pounds beef chuck roast, trimmed and cut into large chunks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup red wine
- 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 cup polenta (cornmeal)
- 4 cups water
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
Instructions
- Season the beef chunks with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Brown the beef on all sides, then transfer to a slow cooker.
- In the same skillet, add the onion and garlic, cooking until softened. Add the red wine and cook for 2 minutes, scraping up any browned bits. Pour the mixture over the beef in the slow cooker.
- Add the crushed tomatoes, tomato paste, oregano, basil, and bay leaf to the slow cooker, stirring to combine. Cook on low for 6-8 hours, or until the beef is very tender and can be easily shredded with a fork.
- Before serving, prepare the polenta. Bring 4 cups of water to a boil in a saucepan. Gradually whisk in the polenta and reduce the heat to low, stirring constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in the butter and Parmesan cheese.
- To serve, spoon the polenta onto plates, and top with the beef ragu. Optionally, garnish with additional Parmesan cheese and fresh basil.
Succulent beef ragu served over creamy polenta, a comforting and delicious meal.
