Braised Beef with Polenta
This tasty dish works well on top of polenta. Polenta is super easy to make (add the cornmeal to boiling water, turn heat to low, and stir for 5 minutes until thick). I added 2/3 cup of shredded sharp Spanish cheese to the polenta for additional flavor.
Braised Beef with Polenta (serves 4-6)
1-1/2 pounds lean beef steak (trimmed beef stew meat or top round steak, cut into 2-inch slices)
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1 pound mushrooms, sliced
1 bell pepper, diced
2 large carrots, sliced
1/2 cup ketchup
1/4 cup water
2 tablespoons Worcestershire sauce
Spray slow cooker with Pam spray. Add mushrooms, peppers, and carrots. Place beef on top of veggies. Sprinkle with salt and pepper. Mix ketchup, water and Worcestershire sauce in a small bowl. Pour over beef. Cover and cook on low for 8-10 hours. When done, remove any fat from the surface of the sauce. Pour remaining sauce into a gravy boat. Serve the meat on polenta and top with the vegetables and ‘gravy’. Enjoy!