Tuscan beef with creamy polenta
Wintery Tuscan stew
6
Serves
20 mins
Prep Time
1 hr 30 mins
Cook Time
Recipe author
Allyson Gofton
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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Ingredients
750g Quality Mark diced beef
1 onion
chopped
3 celery stalks
finely sliced
1/2 cup black olives
1/2 cup raisins
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1/4 cup capers
drained and rinsed
1 1/2 cups red wine
3 sage leaves
finely chopped
1 tsp salt
1 cup beef stock
1 Tbsp white flour
1/4 cup tomato paste
a few sprigs fresh rosemary
Creamy polenta
3 1/2 cups chicken stock
1 tsp salt
1 1/4 cups polenta
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50g butter
1/2 cup grated Parmesan cheese
1/3 cup cream
Method
To Make Casserole
To Make Polenta
1
Place the diced beef in a large lidded non-metallic container with the celery, onion, olives, sultanas or raisins and capers.
2
Add the wine and sprinkle over the sage, rosemary, salt and a good grinding of black pepper.
3
Mix thoroughly.
4
Cover and refrigerate for 8 hours or overnight.
5
Preheat the oven to 160ºC.
6
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.
7
Mix the stock, flour, and tomato paste together and add to the beef in the pan with the remaining marinade.
8
Bring to a simmer and cover.
9
Transfer to the preheated oven and bake for 1½ hours until the beef is tender.
10
Stir 3-4 times during the cooking.
11
Serve the casserole with polenta, grilled or plain, or creamy potatoes or kumara.
Nutrition Information per Serving (492g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
2147kJ (512 kcal)
Protein
36.3g
Total Fat
21g
Saturated Fat
9.1g
Carbs
30.8g
Dietary Fibre
g
Sodium
535mg
Iron
4.7mg
Zinc
7.9mg
Vitamin B12
5.3µg
