Ragout of Beef Tips

⅓ cup flour

¼ teaspoon adobo seasoning

Æ teaspoon salt

Æ teaspoon pepper

1 pound tri-tip beef roast cut in 1-inch pieces

½ cup cabernet sauvignon

⅔ cup water

2 small onions cut into quarters

1 can (8 ounces) tomato sauce

Put flour, salt, pepper and adobo seasoning into zip-top bag. Add meat to the bag and shake until meat is completely coated. Place meat in crockpot. Add the cabernet, water and onions. Cover and cook on high for 3½ hours. Add tomato sauce to the pot. Stir and cook an additional ½ hour. Turn off crockpot. Let contents rest for ½ hour before serving.

To plate: Arrange polenta slices in center of plate as desired. Spoon the ragout over the polenta but do not cover entirely. Spoon onion and fennel mixture on the side. Garnish with baby cucumbers and red and yellow baby peppers or other fresh vegetables. Fennel leaves may also be utilized as garnish.

Pat Kutchins