Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Slow-Cooker Tuscan-Braised Beef
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- Level: Easy
- Total: 8 hr
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 838
- Total Fat
- 42 grams
- Saturated Fat
- 16 grams
- Cholesterol
- 226 milligrams
- Sodium
- 1137 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 5 grams
- Sugar
- 5 grams
- Protein
- 65 grams
This long-cooking braised beef requires almost no prep work. Beef chuck goes into the slow cooker with rosemary, garlic, tomato and red wine, then gently cooks until meltingly tender. Stir in some green peas for a pop of color, then serve over a bed of creamy Parmesan polenta.
- Level: Easy
- Total: 8 hr
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 838
- Total Fat
- 42 grams
- Saturated Fat
- 16 grams
- Cholesterol
- 226 milligrams
- Sodium
- 1137 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 5 grams
- Sugar
- 5 grams
- Protein
- 65 grams
Ingredients
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Directions
- Season the beef with salt and 1 teaspoon pepper in a 6- to 8-quart slow cooker. Add the olive oil and garlic and toss to coat. Stir together the chicken broth, wine and tomato sauce in a liquid measuring cup; pour into the slow cooker. Add 2 bay leaves and the rosemary. Cover and cook on low until the beef is very tender, 7 to 8 hours. Remove the beef to a plate. Spoon off any excess fat from the sauce, then pour the sauce through a fine-mesh strainer; discard the bay leaves and rosemary sprig.
- Bring 4 cups salted water to a boil in a medium saucepan with the remaining bay leaf. Reduce to a simmer and whisk in the polenta. Cook, whisking, until thickened and smooth but still creamy, 4 to 5 minutes; discard the bay leaf. Stir in the Parmesan, then season to taste with salt and pepper. Heat the peas as the label directs.
- Divide the polenta among 4 plates or shallow bowls. Top with the beef, peas and sauce. Top with pepper and Parmesan.
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