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Polenta With Beef Ragout
ketherian wants to cook this
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prep: 20 min / cook: 7 hour / total: 8 hour
- 1 pound lean ground beef
- 1 14-1/2-ounce can Italian-style stewed tomatoes, undrained
- 3 medium celery stalks, cut into 1/2-inch-thick slices
- 2 medium onions, cut into thin wedges
- 1 large red sweet pepper, cut into 1-inch pieces
- 1/2 cup beef broth
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 cloves garlic, minced
- 1 cup green beans, french cut
- 6 tablespoons purchased pesto or olive tapenade
1. In a large skillet, cook ground beef until brown. Drain off fat. Transfer meat to a 3-1/2- or 4-quart slow cooker. Stir in undrained tomatoes, celery, green beans, onions, sweet pepper, broth, salt, black pepper, and garlic.
2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
3. Meanwhile, prepare polenta and allow to rest.
4. Serve meat mixture over polenta. Top individual servings with pesto. If desired, garnish with basil.
2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
3. Meanwhile, prepare polenta and allow to rest.
4. Serve meat mixture over polenta. Top individual servings with pesto. If desired, garnish with basil.
Beef
