Crock Pot Mexican Beef Ragu over Polenta
Recipe: #6600
September 24, 2012
Categories: Tomato, Carrot, Garlic, Onions, Peppers, Mexican, Southwest Cinco de Mayo, Potluck, Sunday Dinner, Slow Cooker, Canned Tomatoes, Lime, Beef Dinner, Mexican Dinner, Crockpot Soup, more
"Easy and delicious! A little bit of prep work, but nothing difficult. The 'ragu' cooks all day, so it is ready when you get home. And, the polenta just takes a few minutes to pan fry. Then garnish and enjoy with a nice side salad for an easy weeknight meal. The beef cooks all day, so it will be tender and falling apart."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (446.7 g)
- Calories 335
- Total Fat - 14.4 g
- Saturated Fat - 6.4 g
- Cholesterol - 64.8 mg
- Sodium - 875.4 mg
- Total Carbohydrate - 27.4 g
- Dietary Fiber - 4.4 g
- Sugars - 11.9 g
- Protein - 25 g
- Calcium - 182.2 mg
- Iron - 3.6 mg
- Vitamin C - 19 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Ragu ... Add the beef to a large baggie/ziploc bag with the flour and toss to combine. You do NOT want a heavy, coating, just a light dusting. Then, add everything to the crock pot and mix to combine. Cover and cook on low heat for 7-8 hours until the meat is tender and falling apart.
Step 2
Polenta ... Today, almost all grocery stores carry premade polenta, which is usually sold in a tube (found in the aisle with bacon, sausage, and deli meats). My stores carry a variety of flavors; sage, red pepper, garlic, and cheese, etc. About 4-5 flavors depending on the store. Any Mexican/Hispanic market will all carry the same. Now, you can always make your own polenta. Pour into a baking sheet, cool in the refrigerator, and slice into squares. But, basically, you end up with the same thing. I get the cheesy polenta and simply, slice. It is inexpensive, and already to pan fry.
Step 3
Preheat a grill pan, or a nonstick saute pan to medium high heat and add the olive oil and butter. Slice the polenta, and grill until golden brown on each side. Transfer to a plate lined with a paper towel to drain.
Step 4
Serve ... Plate the polenta, top with the ragu; and, garnish with cheese, scallions, cilantro - and a make sure to squeeze one of the lime wedges over the top. ENJOY!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When buying the beef stew meat, look for a cut that is lean and has a good marbling of fat.
- If you don't like a lot of heat, use only 2 chipolte peppers in adobo sauce.
- Instead of beef stew meat, use ground beef. The benefit of this substitution is that ground beef cooks faster than stew meat, so you can reduce the cooking time in the crock pot. This is a great option if you are short on time and need a quick meal.
- Instead of chipotles in adobo sauce, use smoked paprika. The benefit of this substitution is that it is milder in flavor and provides a smoky flavor without the spiciness of the chipotles. This is a great option for those who are sensitive to spice.
Spicy Sausage Ragu Substitute 2 pounds of spicy Italian sausage for the beef stew meat. Increase the chipotle peppers to 4 or 5 if desired. Omit the flour. Cook for 8-10 hours on low heat until the sausage is cooked through.
Veggie Ragu Substitute 2 cups of diced carrots, celery, and onions for the beef stew meat. Increase the garlic to 4 cloves. Omit the chipotle peppers. Cook for 8-10 hours on low heat until the vegetables are tender.
Mexican Street Corn Salad: This Mexican-inspired side dish is a great accompaniment to the Crock Pot Mexican Beef Ragu over Polenta. The creamy and spicy flavors of the salad will pair perfectly with the flavors of the ragu. The sweetness of the corn and the crunch of the peppers and onions will provide a nice contrast to the beef. Plus, it's easy to make and only takes about 15 minutes.
Black Bean Soup: This hearty soup is a great accompaniment to the Crock Pot Mexican Beef Ragu over Polenta. The smoky and spicy flavors of the soup will complement the flavors of the ragu nicely. The creamy texture of the black beans and the crunch of the vegetables will provide a nice contrast to the beef. Plus, it's easy to make and only takes about 30 minutes.
FAQ
Q: Can I use a different type of meat other than beef?
A: Absolutely! You can use any type of stew meat such as pork, chicken, or turkey. You can also use ground beef or ground turkey if you prefer.
Q: Can I make this recipe in a slow cooker?
A: Yes, this recipe can be easily adapted for a slow cooker. Simply brown the meat and vegetables in a skillet, then transfer them to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours.
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Fun facts:
The beef stew meat used in this recipe is a popular cut of beef used in Mexican dishes, such as Carne Asada and Mexican-style beef tacos. It can be marinated in a variety of spices, including cumin and chili powder, for added flavor.
This recipe is inspired by the traditional Italian dish, Ragu alla Bolognese. It was popularized by the famous Italian chef, Marcella Hazan, who wrote the book, The Classic Italian Cookbook. Her version of Ragu alla Bolognese is a classic and is still a favorite in Italian households today.