Beef-Vegetable Ragout with Soft Polenta

Beef-Vegetable Ragout with Soft Polenta
Beef-Vegetable Ragout with Soft Polenta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 2

    pounds lean, boned round steak cut into 1-inch cubes

  • 2

    tablespoons all-purpose flour

  • Cooking spray

  • 1

    cup chopped onion

  • 1

    cup no-salt-added tomato sauce divided

  • 2

    cups water

  • 1

    teaspoon dried thyme

  • 3/4

    teaspoon dried rosemary

  • 1/2

    teaspoon garlic salt

  • 1/4

    teaspoon pepper

  • 2

    (14 1/4-ounce) cans fat-free beef broth

  • 1

    bay leaf

  • 1/3

    cup all-purpose flour

  • 1

    (15 1/4-ounce) can no-salt-added sweet peas

  • 1

    (15-ounce) can whole white potatoes drained and halved

  • 1

    (15-ounce) can tender baby whole carrots drained

  • Soft Polenta (recipe follows)

  • SOFT POLENTA

  • 2 1/2

    cups yellow cornmeal

  • 3/4

    teaspoon salt

  • 8

    cups water

Directions

Combine steak and 2 tablespoons flour in a large zip-top plastic bag. Seal; toss to coat. Remove steak from bag. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add steak and onion; cook 2 minutes on all sides or until steak is browned. Add 1/2 cup tomato sauce, water, and next 6 ingredients (water through bay leaf); bring to a boil. Cover, reduce heat, and simmer 45 minutes or until steak is tender, stirring occasionally. Discard bay leaf. Combine 1/2 cup tomato sauce and 1/3 cup flour in a bowl, and stir well. Add tomato sauce mixture, peas, potatoes, and carrots to steak mixture in pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until thick, stirring occasionally. Serve over Soft Polenta. Serving Size: 1 1/2 cups ragout and 1 cup polenta ____________________ To Make Soft Polenta: Place cornmeal and salt in a large saucepan. Gradually add water, stirring constantly with a whisk. Bring to a boil, and reduce heat to medium. Cook the polenta 15 minutes, stirring frequently. Serve immediately. Serving size: 1 cup

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