Beef-Vegetable Ragout with Soft Polenta

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

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