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Crockpot Beef Ragu with Polenta

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Beef Ragu
  • 2½ lb beef chuck or beef brisket
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 1 cup crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • ½ cup dry red wine
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt to taste
  • Black pepper to taste
  • For the Polenta
  • 1 cup coarse cornmeal or polenta
  • 4 cups water or chicken broth
  • 2 tablespoons butter
  • ½ cup grated Parmesan cheese
  • Salt to taste

Instructions
 

  • Step 1: Sear the Beef : Heat olive oil in a skillet over medium-high heat. Season beef with salt and pepper and sear on all sides until browned.
  • Step 2: Prepare the Vegetables : In the same skillet, sauté onion, carrots, and celery until softened. Add garlic and cook briefly.
  • Step 3: Assemble in the Crockpot : Transfer beef and vegetables to the crockpot. Add crushed tomatoes, tomato paste, beef broth, red wine, bay leaves, oregano, thyme, salt, and pepper.
  • Step 4: Slow Cook : Cover and cook on low for 8 hours or high for 4 hours until beef is tender.
  • Step 5: Shred the Beef : Remove beef, shred with forks, then return to the sauce and stir well.
  • Step 6: Cook the Polenta : Bring water or broth to a boil. Gradually whisk in polenta. Reduce heat and cook, stirring, until thick and creamy. Stir in butter, Parmesan, and salt.
  • Step 7: Serve : Spoon polenta into bowls and top generously with beef ragu.