Beef Ragout on Polenta

Description: From Pillsbury Doughboy Slow Cooker Recipies (2003). Book recommends using split corn muffins or wedges of corn bread as alternative to polenta.

Ingredients:

• 1/2 onion, chopped
• 1 green bell pepper, chopped
• 2 medium carrots, chopped
• 1 lb beef stew meat
• 1/2 teaspoon black pepper, coarsley ground
• 14 ounces pasta sauce
• 24 ounces prepared polenta, package cut into 10 slices

Steps:

1. In 4 to 6 quart slow cooker, layer onion, bell pepper, carrots, beef, pepper and pasta sauce.
2. Cover; cook on low setting for 8 to 10 hours.