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
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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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