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Crock Pot Mexican Beef Ragu over Polenta

Created by Kchurchill5 on September 24, 2012

Ragu:
2 pounds beef stew meat, cut into 1-1 1/2" pieces
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 orange bell pepper, chopped
3 medium carrots, diced
2 medium onions, diced
2 cloves garlic, minced
1 (15 ounce) can tomatoes, diced (undrained)
1 (15 ounce) can tomato puree (undrained)
2 to 3 large chipoltes in adobo sauce, chopped fine (I use 3, but use 2 if you don't like a lot of heat)
1 1/2 teaspoons dried oregano
1 tablespoon cumin
1 teaspoon salt

1/2 teaspoon pepper
1/4 cup flour
Polenta:
1 (18 ounce) tube prepared polenta, cut into 3/8" slices (available at most grocery stores; or any Mexican
Arket)
1/2 tablespoon olive oil
1/2 tablespoon butter
Garnish:
3 to 4 tablespoons fresh cilantro, chopped
2 scallions, diced (white and green parts)
1 cup monterey jack cheese, shredded
1 lime cut in wedges

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!