Slow-Cooker Beef And Peppers Over Polenta

1. 1

   Combine the tomatoes (with their juices), bell peppers, onion, oregano, garlic, and 1/2 teaspoon each salt and black pepper in a 4- to 6-quart slow cooker. Season the beef with 1 teaspoon salt and 1/2 teaspoon black pepper; place on top of the tomato mixture. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.

2. 2

   Shred the meat into large chunks. Spoon off any excess fat from the liquid.

3. 3

   Twenty minutes before serving, cook the polenta according to the package directions. Serve the polenta topped with the beef stew and basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.