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Slow Cooker Italian Beef Ragu with Creamy Polenta
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Saucepan

Ingredients
  

  • 2 pounds beef chuck roast, cut into large chunks
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup beef broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cornmeal
  • 4 cups water
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 1/4 cup heavy cream
  • Fresh parsley, chopped, for garnish

Instructions
 

  • Place the beef chunks, onion, garlic, carrots, and celery in the slow cooker.
  • Pour the crushed tomatoes and beef broth over the meat and vegetables.
  • Add the oregano, basil, salt, and pepper, then stir to combine.
  • Cover and cook on low for 8 hours until the beef is tender and pulls apart easily.
  • About 30 minutes before serving, bring the water to a boil in a saucepan.
  • Whisk in the cornmeal gradually and reduce heat to low. Stir often for 20 minutes until thick.
  • Stir the Parmesan, butter, and heavy cream into the polenta until smooth.
  • Shred the beef in the slow cooker with two forks and mix it into the sauce.
  • Spoon the polenta into bowls, top with the beef ragu, and sprinkle with fresh parsley.

Notes

Shred the beef right in the slow cooker so it absorbs more sauce before serving. If the ragu seems thin, leave the lid off for the last 30 minutes to thicken. Leftovers reheat well on the stovetop with a splash of broth to loosen the polenta.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Saucepan