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Beef-Vegetable Ragout with Soft Polenta

Yield 8 servings (serving size: 1 1/2 cups ragout and 1 cup polenta)

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

Nutrition Information

  • calories 425
  • caloriesfromfat 12 %
  • fat 5.8 g
  • satfat 1.9 g
  • monofat 2.1 g
  • polyfat 0.6 g
  • protein 33.4 g
  • carbohydrate 56 g
  • fiber 3.7 g
  • cholesterol 65 mg
  • iron 5.8 mg
  • sodium 656 mg
  • calcium 31 mg

How to Make It

  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.