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Tuscan Beef with Creamy Polenta

Beef with Polenta Dinner Recipe

6

Serves

20 mins

Prep Time

1 hr 30 mins

Cook Time

Allyson Gofton

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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High Iron

Ingredients

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750g Quality Mark diced beef

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1 onion

chopped

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3 celery stalks

finely sliced

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1/2 cup black olives

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1/2 cup raisins

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1/4 cup capers

drained and rinsed

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1 1/2 cups red wine

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3 sage leaves

finely chopped

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1 tsp salt

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1 cup beef stock

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1 Tbsp white flour

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1/4 cup tomato paste

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a few sprigs fresh rosemary

Creamy polenta

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3 1/2 cups chicken stock

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1 tsp salt

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1 1/4 cups polenta

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50g butter

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1/2 cup grated Parmesan cheese

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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