Beef, Chilli And Red Wine Casserole With Polenta

Total Time: 2 hrs Preparation Time: 15 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 4
• 2 teaspoons low-fat margarine
• 1 1/2 kg lean chuck, steak cut into 3 cm pieces
• 3 garlic cloves, crushed
• 3 chilies, seeded and sliced thinly
• 2 teaspoons dijon mustard
• 1 large yellow onion, sliced thickly
• 380 g tomatoes, chopped coarsely
• 1 (410 g) can tomato puree
• 180 ml dry red wine
• 125 ml beef stock
• 1 1/8 liters water
• 170 g polenta
• 1/4 cup finely grated parmesan cheese (20g)
• 2 tablespoons coarsely chopped italian parsley

Recipe

• 1 melt spread in a large saucepan, brown beef in batches.
• 2 cook garlic, chilli, mustard and onion in the same pan stirring until onion is soft.
• 3 return beef to the pan with the tomato and cook stirring for approx 2 minutes.
• 4 add purée, wine,stock and 1/2 cup of the water; bring to the boil then reduce heat and simmer for about 1-1/2 hours until beef is tender.
• 5 stir it occasionally.
• 6 while beef is cooking, bring the remaining litre of water to the boil in a medium saucepan.
• 7 add polenta and cook over medium heat, stirring all the time for about 10 minutes or until thickened.
• 8 stir the cheese into the polenta.
• 9 stir the parsley into the beef just before serving with the polenta.