Tuscan beef with creamy polenta
Wintery Tuscan stew
Serves
6
Prep Time
20 mins
Cook Time
1 hr 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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ShareIngredients
750g Quality Mark diced beef
1 onion
chopped3 celery stalks
finely sliced1/2 cup black olives
1/2 cup raisinsi
1/4 cup capers
drained and rinsed1 1/2 cups red wine
3 sage leaves
finely chopped1 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 polentai
50g butter
1/2 cup grated Parmesan cheese
1/3 cup cream
Method
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.
Mix thoroughly.
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.
Bring the chicken stock and salt to the boil in a large saucepan.
Gradually pour in the polenta, whisking to avoid lumps.
Using a wooden spoon, stir the thickened mixture for about 5 minutes over a low heat.
Stir in the butter, Parmesan and cream.
