Slow-Cooker Beef and Peppers Over Polenta

Photo by Christopher Testani

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Rating

★ ★ ★ ★ ★

Serves 6
Hands-On Time 20 min
Total Time 4 hrs 20 min
Nutritional Information
Nutritional Information

Per Serving
- Calories 330 calories
- Fat 7 g
- Sat Fat 2.5 g
- Cholesterol 100 mg
- Sodium 740 mg
- Protein 37 g
- Carbohydrate 28 g
- Sugar 5 g
- Fiber 3 g
- Iron 5 mg
- Calcium 51 mg
September 2015

Combine the tomatoes (with their juices), bell peppers, onion, oregano, garlic, and ½ teaspoon each salt and black pepper in a 4- to 6-quart slow cooker. Season the beef with 1 teaspoon salt and ½ teaspoon black pepper; place on top of the tomato mixture. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.

Shred the meat into large chunks. Spoon off any excess fat from the liquid.

Twenty minutes before serving, cook the polenta according to the package directions. Serve the polenta topped with the beef stew and basil.

Ingredients

1 14.5-ounce can whole peeled tomatoes, crushed
1 pound assorted bell peppers, sliced (about 3)
1 medium onion, chopped
½ teaspoon dried oregano
2 cloves garlic, chopped
Kosher salt and black pepper
2 pounds beef chuck, cut into 2 pieces
1 cup polenta
Basil leaves, for serving

Directions

Combine the tomatoes (with their juices), bell peppers, onion, oregano, garlic, and ½ teaspoon each salt and black pepper in a 4- to 6-quart slow cooker. Season the beef with 1 teaspoon salt and ½ teaspoon black pepper; place on top of the tomato mixture. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
Shred the meat into large chunks. Spoon off any excess fat from the liquid.
Twenty minutes before serving, cook the polenta according to the package directions. Serve the polenta topped with the beef stew and basil.

* Total Time: 4 hours, 20 minutes to 8 hours, 20 minutes