Slow Cooker Chuckwagon Ragout with Cauliflower Polenta

Summer is just about over and soon we all will be thinking about fall, back to school and easy weekday dinners. When I was working and the kids were all still at home, my slow cooker saved the day on many occasions. I could assemble most of the slow cooker's ingredients the night before and just flip a switch as I was heading out the door. Nothing could top the knowledge that when I arrived home, the evening meal was mostly prepared. I may not be rushing out the door anymore but I still appreciate knowing that my slow cooker is preparing a delicious meal while I am busy doing other things.
This dish may have a silly name but I assure you the finished product is delicious. It will appeal to the meat eaters and most children. 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.

Serves 6-8
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. Pour the vegetable mixture into bottom of slow cooker. Return the skillet to the heat, add the remaining oil. Season sirloin with salt and pepper and brown in the skillet. Cook until the meat is browned on all sides. Add the sirloin to the slow cooker. Add the canned tomatoes, tomato paste, 1 1/2 cup beef stock, concentrated beef stock, minute tapioca and steak sauce. Stir to combine and adjust the salt and pepper if necessary.Cook on high for 4 hours or low for 8 hours.
Just before serving, add the remaining stock + 1/2 cup of water, to the half and half in a medium sized pot. Heat over medium high heat. Add the cauliflower and 1/2 tsp of salt. Simmer for 5 minutes. Using a whisk, add the cornmeal or polenta a little at a time while constantly whisking until all combined. Switch to a spoon and cook over medium heat until thickened. Add cheese and adjust salt and pepper to taste. Serve immediately. Spoon the polenta in bowls and spoon the ragout over the top.

Cook's Notes-
Riced Cauliflower can be found at most Trader Joe's. It not, cut a fresh cauliflower into florettes and cook in salted water for 20-25 minutes until soft. Puree with a food processor and then add to the stock mixture.

You can change out the veggies as you prefer. Try onion, carrots and celery during the winter when fresh tomatoes are more expensive.You can also change out the meat for a less expensive, leaner cut. The slow cooker will soften tougher cuts of meat. No time to cut up the meat? No problem! Just season the meat on all sides, brown if time allows and place the entire piece into the slow cooker. Shred the meat before serving.