Slow Cooker Chuckwagon Ragout with Lightened Up Polenta

August 26, 2016

This figure friendly ragout is similar to a rich beef stew and it is served over a bowl of creamy cauliflower polenta. Riced cauliflower cooked with polenta, grits or cornmeal turns this dish into comfort food and lightens the dish. This dish is perfect for a busy weeknight, chilly evening or for a quick dinner before your little goblins head out for trick or treating.

3.5 pounds sirloin steak, cut into small cubes
1 large onion, minced
1 pint cherry tomatoes, halved
3 cloves garlic, minced
1 large red bell pepper, diced
1 28oz can diced fire-roasted tomatoes
1 6 oz can tomato paste.
4 cups beef stock, divided
1/4 cup steak sauce
1 container of Knor concentrated beef stock
3 tablespoons minute tapioca(for thickening of the sauce)
2 tablespoons extra virgin olive oil
1 teaspoon thyme leaves
salt and pepper to taste
16oz riced cauliflower
1 1/2 cups cornmeal or quick cooking polenta
1/2 cup nonfat half and half
4oz light shredded cheddar cheese

Heat 1 tablespoon oil in a large skillet over medium/high heat. Add the onion, garlic, cherry tomatoes,bell pepper, thyme, salt and pepper. Saute until the onions are translucent and tomatoes have softened....
See the full directions on my site

Nutritions

Calories
785

Sodium
1021mg
42% DV

Fat
35g
55% DV

Protein
61g
122% DV

Carbs
46g
15% DV

Fiber
8g
35% DV