Ground Beef Ragout

13 ingredients
10 steps

Ingredients

  • 1 lb lean ground beef
  • 1 sweet red pepper, cut in 1-inch pieces
  • 6 garlic cloves, minced
  • 34 cup broth
  • 1 (16 ounce) can stewed tomatoes, undrained
  • 12 teaspoon salt
  • 14 teaspoon black pepper
  • 1 medium zucchini, cut in half lengthwise and sliced in 3/4-inch slices
  • 2 medium onions, cut in thin wedges
  • 3 medium carrots, cut in 1/2-inch slices
  • 1 (16 ounce) packagerefrigerated cooked polenta
  • 6 tablespoons pesto sauce or 6 tablespoons olive tapenade (to garnish)
  • fresh basil sprig (optional)

Directions

  1. 1
    Brown ground beef in a skillet,.
  2. 2
    Do not break up the meat; you'll want small chunks of it in this ragout.
  3. 3
    Transfer meat to a 3-1/2 to 4-quart crockpot.
  4. 4
    Add the red pepper, garlic, broth, tomatoes with juice, salt and pepper.
  5. 5
    Cover and cook on LO heat for 7-9 hours.
  6. 6
    Turn crockpot to HI heat.
  7. 7
    Add the zucchini, carrots and onion 30 minutes before the pot is done.
  8. 8
    Prepare the polenta according to package directions.
  9. 9
    Serve meat over the top of the polenta with pesto garnish.
  10. 10
    Add basil leaves for trim.

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