Ground Beef Ragout
Ready In: 9 hrs 20 mins
Serves: 4-6
Ingredients
- 1 lb lean ground beef
- 1 sweet red pepper, cut in 1-inch pieces
- 6 garlic cloves, minced
- 3⁄4 cup broth
- 1 (16 ounce) can stewed tomatoes, undrained
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 medium zucchini, cut in half lengthwise and sliced in 3/4-inch slices
- 2 medium onions, cut in thin wedges
- 3 medium carrots, cut in 1/2-inch slices
- 1 (16 ounce) package refrigerated cooked polenta
- 6 tablespoons pesto sauce or 6 tablespoons olive tapenade (to garnish)
- fresh basil sprig (optional)
Directions
- Brown ground beef in a skillet,. Do not break up the meat; you'll want small chunks of it in this ragout. Transfer meat to a 3-1/2 to 4-quart crockpot. Add the red pepper, garlic, broth, tomatoes with juice, salt and pepper.
- Cover and cook on LO heat for 7-9 hours.
- Turn crockpot to HI heat. Add the zucchini, carrots and onion 30 minutes before the pot is done.
- Prepare the polenta according to package directions. Serve meat over the top of the polenta with pesto garnish. Add basil leaves for trim.
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