Description
A delicious and romantic slow cooker dish featuring tender beef ragu cooked in red wine, served over creamy polenta, perfect for Valentine’s Day.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 cup red wine
- 1 can (14 oz) diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 4 cups chicken or beef broth
- 1 cup polenta
- 2 cups water
- Parmesan cheese for serving (optional)
Instructions
- Season the beef chuck roast with salt and pepper, then place it in the slow cooker.
- Add the chopped onion, garlic, carrots, and celery on top of the beef.
- Pour in the red wine, diced tomatoes, tomato paste, oregano, and basil.
- Add the broth and stir to combine all ingredients.
- Cover and cook on low for 8 hours or until the beef is tender.
- About 30 minutes before serving, bring 2 cups of water to a boil in a saucepan.
- Slowly whisk in the polenta and cook according to package instructions until creamy.
- Once the beef is done, shred it with two forks and mix it back into the sauce.
- Serve the beef ragu over the creamy polenta and top with Parmesan cheese if desired.
Notes
- This dish can be made a day in advance and reheated for serving.
- Feel free to add more vegetables like mushrooms or bell peppers for extra flavor.
- Pair with a glass of red wine for a complete romantic dinner.
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg