Slow-Cooker Braised Beef with Creamy Polentaand spring salad / oranges / almonds
Use the slow-cooker to turn a relatively inexpensive cut of meat into enough tender braised beef for two nights of dinners. This night's dinner is classic comfort food with beef served over creamy polenta with a fresh spring salad on the side.
Ingredients
- Onions - 1, chopped
- Carrots, large - 2, chopped
- Garlic - 3 cloves, chopped
- Beef, boneless chuck, shoulder or round roast (enough for 2 nights) - 3 lbs
- Oil, cooking - 2 Tbsp
- Tomatoes, diced (14 oz / 397 g) - 1 can
- Tomato paste - 3 Tbsp
- Oregano, dried - 1 tsp
- Water - 4 cups
- Milk (sub water) - 1 cups
- Salt - 1/2 tsp
- Polenta, uncooked (sub grits) - 1 cup
- Butter - 2 Tbsp
- Oranges - 2, sliced into segments
- Vinegar, white wine - 2 tsp
- Honey - 2 tsp
- Mustard, Dijon - 2 tsp
- Poppy seeds (opt) - 2 tsp
- Oil, olive - 2 Tbsp
- Lettuce, butterhead or Boston leaf (sub any mixed greens) - 4 oz
- Almonds, sliced - 1/4 cup
Nutrition Facts
Prep
- Onions / Carrots / Garlic - Prep as directed and combine in one bowl. (Can be done up to 5 days ahead)
- Brown beef - Season beef on all sides with some salt and pepper. Heat a skillet over medium-high heat. Add oil and then sear meat until browned on all sides.
- Slow-cook beef - In your slow cooker combine beef, onions, carrots, garlic, diced tomatoes (including liquid), tomato paste and oregano. Set cooker to low and cook until beef is falling apart and tender, 6 to 8 hours (or 4 to 5 hours on high). (Note: If you prefer not to use the slow-cooker, you can also prepare the beef by browning it in a Dutch oven, adding all remaining ingredients, and baking it covered at 325F / 163C until tender, 2 to 3 hours.) (Can be done up to 4 days ahead)
- Oranges - Slice into segments.
Make
- Roughly chop or shred beef using a fork and sharp knife. (Discard bone.) Return to slow cooker and toss with cooking liquid. Once tossed in liquid, set half of the meat aside for Thursday’s tacos.
- Heat a saucepan over medium-high heat, and combine water, milk and salt. Bring to a boil, keeping a close eye on it because milk can easily spill over. Add polenta, stirring with a whisk to prevent lumps from forming. Reduce heat to a simmer and continue cooking, stirring occasionally, until polenta becomes thick and creamy, 20 to 25 minutes. Stir butter in until fully melted. Season with additional salt, if needed.
- While polenta simmers, make vinaigrette by combining vinegar, honey, mustard, poppy seeds (if using) and oil. Toss with greens, almonds and orange segments just before serving.
- Spoon polenta into shallow bowls and top with beef and cooking liquid. Enjoy with salad on the side.
Nutrition Facts
Reviews
Ratings
87 reviews
I used pork instead of beef. I did not love this meal..much prefer the shrimp and polenta dish which is one of our all time favorites.
0 HelpfulDelicious on high for 5 hours. Added some mushrooms that were in the fridge. Hubby wasn't a huge fan of the polenta, but I'll make it again for myself for sure.
0 HelpfulCooked it for 8 hours on low but it was stil very acidic. Not sure if it's just recipe or if I did something wrong. The salad was fantastic though!! The dressing was very refreshing and the oranges were something different.
0 HelpfulI loved the polenta! It was a nice change from usual mashed potatoes. And the dressing on the salad was amazing!
0 Helpful