Name: Beef And Polenta Crust Pot Pies
Yield: 4 servings
Ingredients: 2 lbs beef stew meat, cubed; 1/3 cup flour, seasoned with salt and pepper; 2 tbsp olive oil, plus additional, for brushing; 1 None onion, chopped; 1 None carrot, chopped; 1 None celery stalk, chopped; 1 clove garlic, crushed; 1 tbsp tomato paste; 1/2 cup beef stock; 1 cup red wine; 2 None bay leaves; 1 cup polenta; 1/4 cup grated Parmesan cheese; None None Green salad, to serve

Servings: 4 persons

2 lbs beef stew meat, cubed
1/3 cup flour, seasoned with salt and pepper
2 tbsp olive oil, plus additional, for brushing
1 None onion, chopped
1 None carrot, chopped
1 None celery stalk, chopped
1 clove garlic, crushed
1 tbsp tomato paste
1/2 cup beef stock
1 cup red wine
2 None bay leaves
1 cup polenta
1/4 cup grated Parmesan cheese
None None Green salad, to serve

1
Dust beef with flour. Shake off excess. Heat oil in a large saucepan on high heat.
2
Cook beef, in 2 batches, for 3-4 mins, until browned. Remove from pan and set aside. Add onion, carrot, celery and garlic to pan and saute for 3-5 mins, until tender.
3
Stir in tomato paste. Return beef to pan with stock, wine and bay leaves. Bring to a boil. Reduce heat to low and simmer, covered, for 1 1/2 hours. Remove lid and simmer for 30 mins. Discard bay leaves. Season to taste.
4
Preheat the oven to 350u00b0C. Meanwhile, prepare polenta according to package directions. Spoon beef mixture into four 1 1/2-cup ramekins. Divide polenta among dishes. Brush with a little olive oil and sprinkle evenly with Parmesan cheese.
5
Bake for 15 mins, or until lightly browned. Serve with a green salad.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Beef And Polenta Crust Pot Pies

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