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Crockpot Braised Beef Ragu with Polenta

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Crockpot Braised Beef Ragu with Polenta is a rich, slow-cooked comfort dish featuring tender shredded beef simmered in a savory tomato and herb sauce, served over creamy, buttery polenta. This hearty meal is both rustic and elegant, perfect for cozy dinners or entertaining.

Ingredients

  • 3 lbs beef chuck roast
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 cup beef broth
  • 1/2 cup dry red wine
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1/4 tsp red pepper flakes (optional)
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese
  • For the polenta:
  • 4 cups water or chicken broth
  • 1 cup cornmeal (polenta)
  • 1 tsp salt
  • 2 tbsp butter
  • 1/2 cup milk or heavy cream
  • 1/3 cup grated Parmesan cheese

Instructions

  1. Season beef chuck roast generously with salt and black pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear beef on all sides until browned. Transfer to crockpot.
  3. In the same skillet, sauté onion, carrots, and celery for about 5 minutes. Add garlic and cook for 30 seconds.
  4. Stir in tomato paste and cook for 1–2 minutes. Add red wine and simmer briefly to reduce.
  5. Transfer mixture to crockpot. Add crushed tomatoes, beef broth, Worcestershire sauce, oregano, thyme, bay leaves, and red pepper flakes.
  6. Cover and cook on low for 8–9 hours or high for 5–6 hours until beef is very tender.
  7. Remove bay leaves. Shred beef in the slow cooker and stir into sauce. Simmer uncovered for 20–30 minutes if a thicker sauce is desired.
  8. For polenta, bring water or broth to a boil. Gradually whisk in cornmeal.
  9. Reduce heat to low and cook, stirring frequently, for 15–20 minutes until thick and creamy.
  10. Stir in butter, milk or cream, and Parmesan. Adjust salt to taste.
  11. Spoon polenta into bowls, top with beef ragu, and garnish with parsley and additional Parmesan.

Notes

  • Add a splash of balsamic vinegar at the end for extra depth.
  • Serve over pasta instead of polenta if preferred.
  • Simmer uncovered to naturally thicken the sauce.
  • Store ragu and polenta separately for up to 4 days.
  • Freeze ragu (without polenta) for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/crockpot-braised-beef-ragu-with-polenta/