It was freezing this weekend. Autumn rushed in with such fury and coated us in stinging rain and chilly winds. We used the day indoors to clean and organize after the madness of the first week of school. This seemed a perfect recipe for a day such a that - hearty, rich, and ready when we needed to eat. The original recipe called for a side of plain polenta, but I doctored mine up with a little Parmesan cheese and mascarpone cheese. Well, because I can.
You need:
1 14.5 oz. can of whole, peeled tomatoes, crushed
1 lb. assorted bell peppers, sliced
1 medium onion, chopped
1/2 tsp. dried oregano
2 cloves garlic, chopped
salt and pepper
2 lbs. beef chuck, cut into 2 pieces
1 cup polenta, cooked according to directions
basil leaves, for serving
In the crockpot, combine tomatoes, peppers, onion, oregano, garlic, and 1/2 tsp. each salt and pepper. Season the beef with a little salt and pepper and place on top of the tomato mixture. Cook on low for 7-8 hrs. When the time is up, shred the meet into large chunks. Twenty minutes before the cook time is up, cook the polenta. Serve the polenta topped with the stew and a few leaves of basil.
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