Beef casserole with cheesy polenta
(at time of publication)
Step 1 Heat oil in a deep frying pan over a medium-high heat. Add quarter of the beef and cook for 5 minutes until browned on all sides. Transfer to a plate. Repeat with the remaining beef.
Step 2 Add onion and carrots to pan. Cook, stirring occasionally, for 8 minutes until onion is soft. Add tomatoes, herbs and 1 1/2 cups water. Bring to the boil. Return beef to pan. Reduce heat to medium-low, partially cover and simmer for 1 1/2 hours or until meat is tender.
Step 3 Combine cornflour and 2 tablespoons cold water in a jug or small bowl. Add to casserole. Stir until mixture thickens.
Step 4 Meanwhile, bring 4 cups water to the boil in a saucepan. Slowly add polenta in a steady stream, stirring constantly, until mixture comes to the boil. Reduce heat to low and stir for 10-15 minutes or until polenta is soft. Stir through parmesan and spread. Spoon onto plates and top with beef casserole. Serve with beans.
Make it gluten-free: Check cornflour is gluten-free.
About this Recipe
- 2 teaspoons olive oil
- 600g chuck steak or other stewing meat cut such as gravy beef, trimmed, cut in 4cm pieces
- 1 onion, cut in thin wedges
- 2 carrots, trimmed, sliced
- 400g can diced tomatoes
- 1 teaspoon dried mixed herbs
- 1 tablespoon cornflour
- 1 cup polenta
- 1/4 cup finely grated parmesan cheese
- 20g reduced-fat spread
- 4 cups steamed green beans, to serve
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified