Crock Pot Mexican Ragu And Grilled Polenta Recipe

Name: Crock Pot Mexican Ragu And Grilled Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs beef stew meat, cut into large bite size pieces; 1 green pepper, rough chopped; 1 red pepper, rough chopped; 3 large carrots, diced; 2 medium onions, diced; 1 (15 ounce) can tomatoes diced with garlic, onion and oregano; 1 (15 ounce) can tomato puree; 1 -2 chipoltes in adobo sauce, chopped fine (accordingly to taste); 1 teaspoon dried oregano; 1 tablespoon cumin; salt; pepper; Polenta and Garnish; 18 ounces prepared polenta, sliced; 2 tablespoons olive oil, to saute polenta; 2 teaspoons butter to saute the polenta; salt; pepper; 4 tablespoons diced scallions, diced; 1 cup monterey jack cheese, shredded

Servings: persons

2 lbs beef stew meat, cut into large bite size pieces
1 green pepper, rough chopped
1 red pepper, rough chopped
3 large carrots, diced
2 medium onions, diced
1 (15 ounce) can tomatoes diced with garlic, onion and oregano
1 (15 ounce) can tomato puree
1 -2 chipoltes in adobo sauce, chopped fine (accordingly to taste)
1 teaspoon dried oregano
1 tablespoon cumin
salt
pepper
Polenta and Garnish
18 ounces prepared polenta, sliced
2 tablespoons olive oil, to saute polenta
2 teaspoons butter to saute the polenta
salt
pepper
4 tablespoons diced scallions, diced
1 cup monterey jack cheese, shredded

1
This couldn't be easier -- just add everything except the scallions, polenta, butter and oil into the crock pot and cook on low 8-10 hours. At the end of cooking, make sure you taste for any additional seasoning.
2
Polenta -- There are many flavors of polenta all very unique these days. Cheese, herb, plain, sundried, onion, you name it. You can use whatever you like. I happen to like the plain best, but don't be afraid to try something else.
3
In a medium sauce pan add the olive oil and butter and bring to medium high heat. Add the polenta slices and saute until lightly golden brown. Flip and saute the other side until golden brown as well.
4
Serve -- Plate the polenta and top with the ragu over top. Garnish with the scallions and Monterey Jack cheese. serve with a nice salad for an easy dinner.
5
NOTE: Chipoltes are spicy. Start out with 1-2 small chipoltes.You could add a little more half way through cooking for a little more heat, but go easy.

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 lbs beef stew meat, cut into large bite size pieces, 1 green pepper, rough chopped, 1 red pepper, rough chopped, 3 large carrots, diced, and more.

Yes, Crock Pot Mexican Ragu And Grilled Polenta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crock Pot Mexican Ragu And Grilled Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions