Beef-Vegetable Ragout with Soft Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 pounds lean, boned round steak, cut into 1-inch cubes |
2 tablespoons all-purpose flour |
cooking spray |
1 cup chopped onion |
1 cup no-salt-added tomato sauce, divided |
2 cups water |
1 teaspoon dried thyme |
3/4 teaspoon dried rosemary |
1/2 teaspoon garlic salt |
1/4 teaspoon pepper |
2 (14 1/4-ounce) cans fat-free beef broth |
1 bay leaf |
1/3 cup all-purpose flour |
1 (15 1/4-ounce) can no-salt-added sweet peas |
1 (15-ounce) can whole white potatoes, drained and halved |
1 (15-ounce) can tender baby whole carrots, drained |
soft polenta |
Directions:
1. Combine steak and 2 tablespoons flour in a large zip-top plastic bag. Seal; toss to coat. Remove steak from bag. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add steak and onion; cook 2 minutes on all sides or until steak is browned. Add 1/2 cup tomato sauce, water, and next 6 ingredients (water through bay leaf); bring to a boil. Cover, reduce heat, and simmer 45 minutes or until steak is tender, stirring occasionally. Discard bay leaf.
2. Combine 1/2 cup tomato sauce and 1/3 cup flour in a bowl, and stir well. Add tomato sauce mixture, peas, potatoes, and carrots to steak mixture in pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until thick, stirring occasionally. Serve over Soft Polenta.
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