Crock Pot Mexican Ragu and Grilled Polenta

Jun 03, 2023June 3, 20230 2
Crock Pot Mexican Ragu and Grilled Polenta recipe for dinner tonight
in Dinner

Prep

20 min

Cook

10 hours

Ready In

10 hours 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 can tomatoes diced with garlic , onion and oregano
1 can tomato puree
1 -2 chipoltes in adobo sauce , chopped fine ( accordingly to taste )
1 teaspoon dried oregano
1 tablespoon cumin
salt
pepper
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

Nutrision Information

Servings Per Recipe
6
Calories
553
Sugar
6g
Fat
28g
Crock Pot Mexican Ragu and Grilled Polenta is a hearty and flavorful dish that's perfect for dinner tonight. This recipe uses a crockpot to slow cook the beef stew meat with a blend of spices, peppers, and vegetables to create a rich, tasty ragu. The grilled polenta adds a crunchy texture and complements the dish perfectly. This recipe is perfect for families with busy schedules or anyone looking to make a delicious and healthy meal with minimal effort. Give this recipe a try and enjoy a touch of Mexican flavor in your dinner tonight.

Instructions

1.Add the beef stew, green pepper, red pepper, carrots, onions, diced tomatoes, tomato puree, chipoltes in adobo sauce, dried oregano, cumin, salt and pepper to the crockpot.
2.Turn the crockpot on and let it cook on high for 4-6 hours or low for 8-10 hours, stirring occasionally.
3.Once the ragu is finished cooking, grill the prepared polenta in a pan on medium heat with olive oil.
4.Cook for approximately 2-3 minutes per side until golden brown. Season with salt and black pepper.
5.In a separate pan, melt the butter on medium heat and sauté the scallions for approximately 1-2 minutes.
6.To serve, place the grilled polenta on a plate and spoon the Mexican ragu over the top.
7.Sprinkle shredded Monterey Jack cheese and sautéed scallions on top.

PROS

Crock Pot Mexican Ragu and Grilled Polenta is a hearty and flavorful dish with a rich blend of spices and tender beef stew meat.
The use of a crockpot makes this recipe ideal for busy weeknights and the grilled polenta adds a tasty crunch.

This recipe is dairy-free and gluten-free.

CONS

The dish may be spicy for some, and the preparation time is quite long due to using a crockpot to cook the ragu.
Cooking the polenta may also be challenging for beginners.

HEALTH & BENEFITS

This recipe is an excellent source of protein from the beef and is loaded with vitamins and minerals from the vegetables. Chili peppers in the chipotle sauce contain capsaicin which has been linked to pain relief and boosting metabolism. Polenta is also gluten-free and provides carbohydrates for energy.

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