Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Slow-Cooker Beef and Polenta
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- Level: Easy
- Total: 8 hr 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 580
- Total Fat
- 18 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 157 milligrams
- Sodium
- 1384 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 3 grams
- Protein
- 52 grams
- Sugar
- 5 grams
- Level: Easy
- Total: 8 hr 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 580
- Total Fat
- 18 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 157 milligrams
- Sodium
- 1384 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 3 grams
- Protein
- 52 grams
- Sugar
- 5 grams
Ingredients
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Directions
- Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours.
- Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.
- Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.
