Michael and Rachel's

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Italian Beef Stew with Polenta

Updated: 25 Apr 2015

Ingredients

  • 200g stewing beef, cut into cubes
  • 1 onion, thinly sliced
  • 2 yellow peppers, thinly sliced
  • Pinch of chilli flakes
  • Generous sprinkle dried rosemary
  • 1x 400g tin chopped tomatoes
  • 200ml chicken stock (1/2 cube)
  • Handful pitted black olives, halved
  • 100g polenta
  • 400ml water (remaining ½ stock cube)

Method

  1. Heat some oil in a saucepan over a high heat and fry the cubes of beef until brown. Transfer to a plate.
  2. Add a splash of garlic oil and fry the onions for about 5 minutes until soft, stirring often.
  3. Add the peppers, chilli, and rosemary, and fry for a couple of minutes.
  4. Pour in the tomatoes and stock, stir well, then return the beef to the pan and add the olives.
  5. Cover and simmer gently for 2 hours, or place in the oven at 160C for 2 hours. Add more stock if the stew starts to dry out.
  6. Boil 400ml water with the remaining half of the chicken stock cube. Once boiling, add the polenta slowly and stir continuously for about 3-4 minutes.
  7. Serve the stew on top of the polenta.