Beef ragout on polenta cakes
1 small, yellow, chopped
1 rib(s), medium, chopped
1 medium, chopped
2 medium clove(s), chopped
Uncooked lean beef round
16 oz, beef top round steak, trimmed of all visible fat and cut into 1/2-inch cubes
8 fl oz, dry
1½ Tbsp, chopped fresh (or 1/2 tablespoon dried)
1 Tbsp, chopped, fresh (or 1 teaspoon dried)
Canned diced tomatoes
Canned tomato paste
Sweetened dried fig(s)
2 oz, about 9 figs
¼ tsp, coarsely ground
1 pound(s), 1 log, plain, cut into 12 (1/2-inch) slices
- Heat oil in a nonstick Dutch oven over medium-high heat. Add the onion, celery, carrot, and garlic and cook, stirring, until the onion softens. Add the beef and cook until browned. Stir in the wine and cook over high heat, scraping up the browned bits from the bottom of the pan, until the liquid is reduced by one-half, 3–4 minutes. Add the basil, thyme, and tomatoes and bring back to a boil. Cover, reduce the heat, and simmer until the meat is very tender, about 35 minutes.
- Stir in the tomato paste, figs, salt, and pepper. Cook, uncovered, until mixture thickens, about 10 minutes longer.
- Meanwhile, spray a broiler rack with nonstick spray; preheat the broiler. Broil the polenta slices 5 inches from the heat until lightly browned, about 2 minutes on each side. Serve the ragout ladled over the polenta.