We've had some rain and cooler weather and I can't quite get over how dark it is by 5pm! It's time to use your slow cooker, that's for sure. Although this is similar to dishes I've made in the past, it's a little different take on it - super simple ingredients and a tasty result. I'm making it again this week because we're going to have soccer playoffs in the evening!
Slow Cooker Beef Ragout with Polenta (6 servings)
1 lb lean ground beef
1 (14oz) can diced tomatoes with Italian seasonings
3 medium carrots, sliced 1/2 in. thick
2 medium onions, cut into thin slices
1 lg red bell pepper, cut into 1 in. pieces
1/2 cup beef broth
salt and pepper to taste
6 cloves of garlic, minced
1 (16oz) tube refrigerated polenta
6 T prepared pesto (optional)
In a large skillet, brown the ground beef and drain the fat. Transfer to a slow cooker and stir in the tomatoes, carrots, onions, bell pepper, beef broth, salt and pepper, and garlic.
Cook for 6 hours on low or 3 hours on high (give or take depending on your slow cooker).
Slice the polenta into 1/2 inch thick pieces. Place on a lightly oiled cookie sheet and broil for 5-7 minutes or until lightly browned. Flip over, sprinkle with parmesan cheese, and broil another 4-5 minutes or until the cheese is melted and the polenta is lightly browned.
Place the polenta on a plate, top with ragout, and about 1 tablespoon of the pesto. Sprinkle with more parmesan cheese.