Slow-Cooked Tuscan Beef Ragu with Polenta

Name: Slow-Cooked Tuscan Beef Ragu with Polenta
Total time: 200 min
Ingredients: 2 pounds beef stew meat (cut into 1-inch pieces); 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 yellow onion (medium, chopped); 2 carrots (peeled and diced); 2 celeries (stalks, diced); 3 cloves garlic (minced); 1 can crushed tomatoes (28 ounce); 1/2 cup red wine; 1 cup beef broth; 1 tablespoon dried Italian seasoning; 2 fresh rosemaries (sprigs); 1 1/2 cups quick-cooking polenta; 6 cups water; 1/2 cup grated Parmesan cheese; 2 tablespoons butter; 1 pound fresh asparagus (trimmed)

mealsyoulove.com

Rich and tender beef ragu, slow-cooked in a fragrant tomato and herb sauce, served over creamy, cheesy polenta and complemented by crisp-tender roasted asparagu

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