Beef Ragout With Polenta
While this well-seasoned beef stew slowly bakes, you'll have time to make a salad and set the table.
- 1/2 cup all-purpose flour
- 2 teaspoons dried oregano leaves
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 pounds lean beef stew meat, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 2 garlic cloves, pressed
- 4 large carrots
- 1 large onion
- 1 large green bell pepper
- 1 jalapeño pepper
- 1 can (6 ounces) tomato paste
- 1 can (14 1/2 ounces) seasoned diced tomatoes, undrained
- 1 can (14 1/2 ounces) beef broth
- 1/2 cup water
Preheat oven to 350°F. In Classic Batter Bowl, combine flour, oregano, chili powder, cumin and salt. Add beef. Cover bowl with Lid; shake to coat beef.
Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Press garlic into oil using Garlic Press. Add beef to skillet, reserving any remaining flour mixture. Cook beef until evenly browned, stirring occasionally. Remove from heat.
Meanwhile, using Crinkle Cutter, cut carrots diagonally into 2-inch pieces, then lengthwise in half. Using Chef's Knife, cut onion and bell pepper lengthwise into 3/4-inch-thick wedges. Cut jalapéno pepper in half and remove seeds. Chop with Food Chopper. Place carrots, onion and peppers in Stoneware Baking Bowl. Top with beef; sprinkle with any reserved flour mixture. Spread tomato paste over beef using Skinny Scraper. Pour tomatoes, broth and water over beef. Cover with Deep Dish Baker.
Bake 1 hour and 30 minutes or until beef and vegetables are tender. Meanwhile, prepare Polenta. Carefully remove Deep Dish Baker from Baking Bowl, lifting away from you. Spoon ragoût over wedges of polenta.
- 8 servings of 1 1/4 cups ragout, 1/8 polenta
Nutrients per serving:
Calories 440, Fat 12 g, Sodium 1170 mg, Dietary Fiber 4 g
Ragoût (ra-GOO) is the French name for a thick, rich stew with meat, poultry or fish that can be made with or without vegtables.
For extra flavor, add 1 teaspoon Lemon Pepper Rub to flour mixture, if desired.
It's best to wear plastic gloves when working with fresh jalapeño peppers. Oils from the seeds and membranes of the peppers can irritate your skin and eyes.