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.