Tuscan Beef with Creamy Polenta
Beef with Polenta Dinner Recipe
1 hrs 30 mins
The combination of beef, capers, herbs, olives and wine left to bath together overnight guarantees a casserole with deep flavours. Perfect on cooler nights.
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750g Quality Mark diced beef
3 celery stalks
1/2 cup black olives
1/2 cup raisins
1/4 cup capers
drained and rinsed
1 1/2 cups red wine
3 sage leaves
1 tsp salt
1 cup beef stock
1 tbsp white flour
1/4 cup tomato paste
a few sprigs fresh rosemary
3 1/2 cups chicken stock
1 tsp salt
1 1/4 cups polenta
1/2 cup grated Parmesan cheese
1/3 cup cream
To Make Casserole
To Make Polenta
Place the diced beef in a large lidded non-metallic container with the celery, onion, olives, sultanas or raisins and capers.
Add the wine and sprinkle over the sage, rosemary, salt and a good grinding of black pepper.
Cover and refrigerate for 8 hours or overnight.
Preheat the oven to 160ºC.
Lift the beef from the container, reserving the marinade, brown the beef in a dash of oil in a large ovenproof frying-pan or flameproof casserole, being careful not to burn it.
Mix the stock, flour, and tomato paste together and add to the beef in the pan with the remaining marinade.
Bring to a simmer and cover.
Transfer to the preheated oven and bake for 1½ hours until the beef is tender.
Stir 3-4 times during the cooking.
Serve the casserole with polenta, grilled or plain, or creamy potatoes or kumara.
Nutrition Information per Serving (492g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)