Beef-Vegetable Ragout With Soft Polenta

• 2 pounds lean, boned round steak, cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• Cooking spray
• 1 cup chopped onion
• 1 cup no-salt-added tomato sauce, divided
• 2 cups water
• 1 teaspoon dried thyme
• 3/4 teaspoon dried rosemary
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 2 (14 1/4-ounce) cans fat-free beef broth
• 1 bay leaf
• 1/3 cup all-purpose flour
• 1 (15 1/4-ounce) can no-salt-added sweet peas
• 1 (15-ounce) can whole white potatoes, drained and halved
• 1 (15-ounce) can tender baby whole carrots, drained

1. Combine steak and 2 tablespoons flour in a large zip-top plastic bag. Seal; toss to coat. Remove steak from bag. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add steak and onion; cook 2 minutes on all sides or until steak is browned. 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.
2. Combine 1/2 cup tomato sauce and 1/3 cup flour in a bowl, and stir well. 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. Serve over Soft Polenta.

lean, flour, cooking spray, onion, nosalt, water, thyme, rosemary, garlic salt, pepper, beef broth, bay leaf, flour, salt, white potatoes, carrots

Taken from www.myrecipes.com/recipe/beef-vegetable-ragout-with-soft-polenta (may not work)