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Prep Time: 20 Minutes Cook Time: 540 Minutes |
Ready In: 560 Minutes Servings: 6 |
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This hearty dish makes a satisfying meal as the nights turn colder. Posting here for safe-keeping. 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:
1. 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.
2. Cover and cook on LO heat for 7-9 hours.
3. Turn crockpot to HI heat. Add the zucchini, carrots and onion 30 minutes before the pot is done.
4. 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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