Slow-Cooked Tuscan Beef Ragu with Polenta

Name: Slow-Cooked Tuscan Beef Ragu with Polenta
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 pound beef stew meat (cut into 1-inch pieces); 2 tablespoon olive oil; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 1 yellow onion (medium, chopped); 2 carrots (peeled and diced); 2 celeries (stalks, diced); 3 clove garlic (minced); 1 can crushed tomatoes (28 ounce); 0.5 cup red wine; 1 cup beef broth; 1 tablespoon dried Italian seasoning; 2 fresh rosemaries (sprigs); 1.5 cup quick-cooking polenta; 6 cup water; 0.5 cup grated Parmesan cheese; 2 tablespoon butter; 1 pound fresh asparagus (trimmed)

Rich and tender beef ragu, slow-cooked in a fragrant tomato and herb sauce, served over creamy, cheesy polenta and complemented by crisp-tender roasted asparagus.

Prep: 20 min
Cook: 3 hr
Total: 3 hr 20 min
Servings: 6
Cuisine: Italian
Difficulty: Medium
Cost: $5.52/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 pound beef stew meat (cut into 1-inch pieces)
2 tablespoon olive oil
1 teaspoon kosher salt
0.5 teaspoon black pepper
1 yellow onion (medium, chopped)
2 carrots (peeled and diced)
2 celeries (stalks, diced)
3 clove garlic (minced)
1 can crushed tomatoes (28 ounce)
0.5 cup red wine
1 cup beef broth
1 tablespoon dried Italian seasoning
2 fresh rosemaries (sprigs)
1.5 cup quick-cooking polenta
6 cup water
0.5 cup grated Parmesan cheese
2 tablespoon butter
1 pound fresh asparagus (trimmed)

Instructions

Season 2 pounds beef stew meat with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch. Remove beef and set aside.
Add chopped yellow onion, diced carrots, and diced celery to the pot, adding another tablespoon of olive oil if needed. Cook for 5-7 minutes until softened. Stir in minced garlic and cook for 1 minute more until fragrant.
Deglaze the pot with 1/2 cup red wine (if using), scraping up any browned bits from the bottom. Cook until wine is mostly evaporated, about 2-3 minutes. Stir in 1 (28 ounce) can crushed tomatoes, 1 cup beef broth, 1 tablespoon dried Italian seasoning, and 2 sprigs fresh rosemary (if using). Return the browned beef to the pot.
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2 1/2 to 3 hours, or until the beef is fork-tender. Stir occasionally.
About 20 minutes before the ragu is ready, preheat oven to 400°F. On a baking sheet, toss 1 pound fresh asparagus with 1 tablespoon olive oil, a pinch of kosher salt, and black pepper. Roast for 10-12 minutes until tender-crisp.
For the polenta, bring 6 cups water to a boil in a large saucepan. Gradually whisk in 1 1/2 cups quick-cooking polenta. Reduce heat to low and cook, stirring frequently, for 5-7 minutes until creamy and thickened. Stir in 1/2 cup grated Parmesan cheese and 2 tablespoons butter.
Remove rosemary sprigs from the ragu. Ladle the beef ragu over generous servings of creamy polenta and serve with roasted asparagus on the side.

Notes

Ragu tastes even better the next day; prepare it in advance for convenience. The leftovers freeze well too.

Nutrition (per serving)

Calories: 620
Protein: 45 g
Carbohydrates: 52 g
Fat: 28 g
Fiber: 9 g
Sodium: 950 mg
Saturated Fat: 12 g
Sugar: 8 g
Cholesterol: 130 mg