Beef, Red Wine And Chili Casserole With Polenta

Name: Beef, Red Wine And Chili Casserole With Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 3 1/3 lbs lean beef chuck steak, cut into 1-inch pieces; 2 cloves garlic, crushed; 3 None red Thai chili peppers, seeded and thinly sliced; 2 tsp Dijon mustard; 1 None onion, thickly sliced; 2 None tomatoes, coarsely chopped; 1 can (15 oz) tomato puree; 3/4 cup dry red wine; 1/2 cup beef stock; 1 cup polenta; 1/4 cup finely grated Parmesan cheese; 2 tbsp coarsely chopped fresh flat-leaf parsley

Servings: persons

1 tbsp olive oil
3 1/3 lbs lean beef chuck steak, cut into 1-inch pieces
2 cloves garlic, crushed
3 None red Thai chili peppers, seeded and thinly sliced
2 tsp Dijon mustard
1 None onion, thickly sliced
2 None tomatoes, coarsely chopped
1 can (15 oz) tomato puree
3/4 cup dry red wine
1/2 cup beef stock
1 cup polenta
1/4 cup finely grated Parmesan cheese
2 tbsp coarsely chopped fresh flat-leaf parsley

1
Heat oil in a large saucepan on high heat. Cook the beef, in batches, until browned all over. Remove beef from the pan. Cook the garlic, chili pepper, mustard and onion in the same pan, stirring, until the onion softens. Return the beef to the pan with the tomato and cook, stirring, for 2 mins.
2
Add the tomato puree, wine, stock and 1/2 cup water to the pan and bring to a boil. Reduce the heat to low; simmer, covered, for about 1 1/2 hours or until the beef is tender, stirring occasionally.
3
Meanwhile, bring 4 cups water to a boil in a medium saucepan. Gradually add the polenta and cook, stirring, on medium heat for 10-12 mins or until thickened. Stir in the cheese.
4
Stir the parsley into the beef casserole just before serving with polenta.

1153

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tbsp olive oil, 3 1/3 lbs lean beef chuck steak, cut into 1-inch pieces, 2 cloves garlic, crushed, 3 None red Thai chili peppers, seeded and thinly sliced, and more.

Yes, Beef, Red Wine And Chili Casserole With Polenta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!