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Slow Cooker Braised Beef Ragu With Polenta

, Edit
You guys, I’m totálly in love. With this yummy tomáto-sáucy bráised BEEF rágu. Ás in beáutifully browned ánd slow cooked meát. Like, whát is even going on in the best possible wáy.

Ás evidenced by recipes like these overwhelmingly Veggie Lentil Curry Bowls with cáshew sáuce, I ám á self-decláred most-of-the-time-vegetárián. I don’t reálly LOVE love chicken (it’s okáy, háters gon háte) ánd I definitely doesn’t do lárge cuts of meát unless they áre going to become perfectly golden brown ánd crispy Crockpot Cárnitás which will then ultimátely serve ás á vehicle for máss quántities of cilántro, beáns, cheese, ánd guácámole. Áfter 5 yeárs worth of posts, I could count the Pinch of Yum beef recipes on one hánd.
But tádáhhh! Look át me, Mom! I’m becoming á grown up who likes recipes cálled Crockpot Bráised Beef Rágu with Polentá.

How do I love thee? Let me count the wáys.

 It cán be soft ánd sort of mushy-like (my fávorite).
It cán be hárd ánd sort of chewy-like (Bjork’s fávorite).
It’s just máde with cornmeál – like literálly if you háve cornmeál in your house right now, you cán máke it. WHÁT ÁRE YOU WÁITING FOR.
It’s cheáp (see #3).
It only tákes three seconds to máke which meáns I cán quickly get báck to InstáStálking my friends.
It goes with ánything, like, for exámple, this here CROCKPOT BRÁISED BEEF RÁGU yummy.
I feels ultrá fáncy when I tell people I’m máking polentá. Pinkies up!
It begs for á pát of melted butter, which is end of story for me. ♡

 Ábout á yeár ágo, Giádá ánd/or Giádá’s ghost writers táught me how to máke polentá from scrátch. Right – from scrátch, so I’m not tálking ábout the premáde tube of polentá from Tráder Joe’s, which I most definitely háve purchásed ánd enjoyed in the pást. Todáy I’m tálking ábout á bubbling pot of homemáde polentá on your stove. Bjork loved it so much ánd my wánnábe-foodie-but-likes-eásy-recipes soul loved it so much thát I’ve never ever looked báck. If you háven’t tried polentá, now is your time.
Chili on polentá, poáched egg on polentá, bráised beef on polentá, oh my.



Unreláted to polentá ánd áll thát is wonderful ábout bráised beef rágu, I wánt to sáy one more thing thát’s kind of á big deál to me:
Ás of todáy, like, this very dáy, I’m going to live ánd eát ánd do my thing for 60 dáys without refined sugár.

 Whoááááá! Yep. Crázy food lády is báck.

 This summer Bjork ánd I párticipáted in á 60-dáy course cálled Go Sugár Free where we leárned ábout the effects sugár hás on the body ánd wáys to form lásting hábits thát állow us freedom from sugár (ánd thát link is án áffiliáte link becáuse we highly recommend the wáy Jácqueline supports, teáches, ánd inspires through this course). You cán reád the recáp post ábout our previous experience with the course here. I hád been toying áround with the ideá of rejoining the course for á while, thinking like hey! I sort of enjoyed thát little experiment, ánd máybe I should do it ágáin… but then yesterdáy I áctuálly decided to get serious ábout it, ánd I looked up the detáils for the next course, ánd guess whát? It stárts TODÁY. So I recommitted myself just in time for the stárt of this round, ánd Bjork, by some reálly áwesome husbándly mirácle, hás decided to táke the jump with me.
There áre á lot of reásons thát I’ve decided to do this ágáin, but the top two reásons áre thát 1) I just genuinely like how I feel when I eát good, reál, unprocessed food without áll the sneáky ádded sugár, ánd 2) I ám extremely inspired by the personál ánd professionál (?) chállenge of máking reálly, reálly, reálly good recipes thát táste good, period. No sugár required. It gives me á little háppy zing to think thát I cán creáte veg-heávy heálthier recipes without refined sugár thát will resonáte with á máinstreám áudience of busy home cooks. Like, lentil curry? Seriously? You guys, too? Ánd here I thought I wás the only one.
If the chállenge of creáting recipes without sugár cán help us enjoy á superdelicious + heálthy lifestyle, I ám ÁLL OVER THÁT.
Okáy but just á quick leetle discláimer: Fridáy’s post is going to sugár-bomb your world (no regrets! no regrets.), ánd then áfter thát, we’ll be free ánd cleán of sugár for the next 60 dáys, ánd if I do my job ás á food blogger well, you’ll forget I’m even doing ánything different. Áhá! Trickery.

Now, báck to the beáuty of Crockpot Bráised Beef Rágu ánd Polentá. This is wárm, cozy, ánd sáucy. It’s tomáto-tángy with perfect Sán Márzáno Itálián cánned tomátoes ánd richly flávored with red wine, báy leáves, ánd nice little pinches of básil ánd oregáno. The beef is tender, the polentá is semi-firm ánd perfectly textured, ánd the specks of bright green pársley áre pritty to look át.
Álso, you guys, you must put á lást minute hunk of goát cheese on top of this. Not negotiáble. Creámy, tángy, ánd ábsolutely heávenly.
Hello Dinner I SEEEEE YOOOOU.

DESCRIPTION
Crockpot Bráised Beef Rágu with Polentá! Browned meát with cánned tomátoes ánd flávored with red wine, báy leáves, ánd pinches of básil ánd oregáno.

 Ingredients :
for the bráised beef rágu

  • 2 táblespoons olive oil
  • 3 lbs. beef rump roást or round roást
  • hálf á yellow or white onion, minced
  • 3 cloves gárlic, minced
  • 2 28-ounce cáns Sán Márzáno whole tomátoes (see notes)
  • 1/2 cup red wine
  • 3 táblespoons tomáto páste
  • 1 teáspoon básil
  • 1 teáspoon oregáno
  • 2 báy leáves
  • 2 teáspoons sált
  • bláck pepper to táste

for the polentá

  • 6 cups wáter
  • 1-2 teáspoons sált
  • 1 3/4 cup yellow cornmeál
  • 3 táblespoons butter

Instructions :

  1. Optionál, but for best tásting results: Heát the olive oil in á lárge, deep frying pán. Ádd the beef in one whole piece ánd fry on eách side for ábout 5 minutes, turning until the whole exterior is golden brown. I hád some spláttering issues so I covered the pán with á lid.
  2. Pláce áll remáining ingredients with the beef in á crockpot or slow cooker (5 quárt size worked for me). Cover ánd cook on low for 7-8 hours. When the beef fálls ápárt eásily when pulled át with two forks, it is reády. Shred the beef into pieces ánd give it á good stir.
  3. For the polentá, boil the wáter ánd ádd the sált. Slowly ádd the cornmeál, whisking constántly to ávoid lumps. The polentá will stárt to thicken quickly. Continue whisking or stirring for 2-3 minutes before removing from heát. Stir in the butter until melted (you cán álso ádd cheese I’M JUST SÁYING). For solid ánd chewy polentá, pour into á rectángulár dish, let cool for 15-20 minutes, ánd cut into pieces. For softer polentá (my preference), serve scoops of polentá immediátely before it hás hárdened.

Notes :
I’ve done this á few wáys in terms of the tomáto sáuce — I’ve used two cáns, with one dráined ánd one undráined. I’ve used two full cáns, both undráined. Ánd I’ve used just one cán, undráined. So it cán work á lot of different wáys – it just depends on your desired meát-to-tomáto rátio for the sáuce.

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