Recipe

Beef, red wine and chilli casserole with polenta

Jul 31, 2010 2:00pm
  • 2 hrs cooking
  • Serves 4
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Ingredients

Beef, red wine and chilli casserole with polenta
  • 2 teaspoon low-fat dairy-free spread
  • 1.5 kilogram lean beef chuck steak, cut into 3cm pieces
  • 2 clove garlic, crushed
  • 3 red thai chillies, seeded, sliced thinly
  • 2 teaspoon dijon mustard
  • 1 brown onion (200g), sliced thickly
  • 2 tomatoes (380g), chopped coarsely
  • 410 gram can tomato purée
  • 3/4 cup (180ml) dry red wine
  • 1/2 cup (125ml) beef stock
  • 1.125 litre (4½ cups) water
  • 1 cup (170g) polenta
  • 1/4 cup (20g) finely grated parmesan cheese
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

Beef, red wine and chilli casserole with polenta
  • 1
    Melt spread in large saucepan; cook beef, in batches, until browned all over. Cook garlic, chilli, mustard and onion in same pan, stirring, until onion softens. Return beef to pan with tomato; cook, stirring, for 2 minutes.
  • 2
    Add purée, wine, stock and 1/2 cup of the water to pan; bring to a boil. Reduce heat; simmer, covered, about 1 hour 30 minutes or until beef is tender, stirring occasionally.
  • 3
    Meanwhile, bring the remaining litre of water to a boil in medium saucepan. Add polenta; cook, stirring, over medium heat about 10 minutes or until thickened. Stir cheese into polenta.
  • 4
    Stir parsley into beef casserole just before serving with polenta.

Notes

As long as the wine you use is good enough to drink with the meal, any dry red will suffice; however, in keeping with the Italian feel of this recipe, we used a Chianti. serving suggestion Serve with baby rocket leaves sprinkled with flaked parmesan and a squeeze of lemon juice, if desired.

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