Beef-Vegetable Ragout with Soft Polenta

Ingredients

• 15 ounce tender baby carrots whole drained canned
• 1  bay leaf 
• 28.5 ounce beef broth fat-free canned
• 0.8 teaspoon rosemary dried
• 1 teaspoon thyme leaves dried
• 0.3 cup flour all-purpose
• 2 tablespoons flour all-purpose
• 0.5 teaspoon garlic salt 
• 15.3 ounce no-salt-added peas sweet canned
• 1 cup onion chopped
• 0.3 teaspoon pepper 
• 8 servings polenta soft
• 2 pounds boned round steak lean cut into 1-inch cubes
• 1 cup no-salt-added tomato sauce divided
• 2 cups water 
• 15 ounce potatoes whole white halved drained canned

Equipment

• bowl
• frying pan
• ziploc bags
• dutch oven

Directions

1. Combine steak and 2 tablespoons flour in a large zip-top plastic bag. Seal; toss to coat.
2. Remove steak from bag.
3. Place a large Dutch oven coated with cooking spray over medium-high heat until hot.
4. Add steak and onion; cook 2 minutes on all sides or until steak is browned.
5. Add 1/2 cup tomato sauce, water, and next 6 ingredients (water through bay leaf); bring to a boil. Cover, reduce heat, and simmer 45 minutes or until steak is tender, stirring occasionally. Discard bay leaf.
6. Combine 1/2 cup tomato sauce and 1/3 cup flour in a bowl, and stir well.
7. Add tomato sauce mixture, peas, potatoes, and carrots to steak mixture in pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until thick, stirring occasionally.
8. Serve over Soft Polenta.