Name: Red wine beef with gremolata
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 4
Ingredients: Red wine beef; 750 gram beef chuck steak, cut into 3cm pieces; 1/3 cup seasoned plain flour; 2 tablespoon olive oil; 6 small onions, peeled, quartered; 4 clove garlic, finely sliced; 1 teaspoon chilli flakes; 1/3 cup tomato paste; 1 cup red wine; 2 cup beef stock; 400 gram canned crushed tomatoes; 1/3 cup balsamic vinegar; 2 bay leaves; 1 bunch baby carrots, trimmed, peeled; 2 medium parsnips, halved, cut into thin wedges; instant polenta, to serve (see tips); Gremolata; 1/2 cup fresh flat-leaf parsley, coarsely chopped; 1 tablespoon finely chopped lemon zest; 2 clove garlic, finely chopped

Red wine beef with gremolata

Warm your body and soul with this hearty red wine beef and vegetable casserole. Try it served over creamy, cheesy polenta and a zesty homemade gremolata.

Serves 4

Prep

25M

Cook

Total

2H 25M

Ingredients

Red wine beef

750 gram beef chuck steak, cut into 3cm pieces

1/3 cup seasoned plain flour

2 tablespoon olive oil

6 small onions, peeled, quartered

4 clove garlic, finely sliced

1 teaspoon chilli flakes

1/3 cup tomato paste

1 cup red wine

2 cup beef stock

400 gram canned crushed tomatoes

1/3 cup balsamic vinegar

2 bay leaves

1 bunch baby carrots, trimmed, peeled

2 medium parsnips, halved, cut into thin wedges

instant polenta, to serve (see tips)

Gremolata

1/2 cup fresh flat-leaf parsley, coarsely chopped

1 tablespoon finely chopped lemon zest

2 clove garlic, finely chopped

Method

1.Toss beef in flour, shaking off excess. In a large saucepan, heat half oil on high. Brown beef in 2 batches, 4-5 minutes each. Transfer to a plate.

2.In same pan, heat remaining oil on high. Saute onion 4-5 minutes until lightly browned. Stir in garlic and chilli and cook 1 minute.

3.Add tomato paste and cook, stirring for 1 minute. Add wine to pan to de-glaze. Simmer 1-2 minutes until almost completely evaporated.

4.Return beef to pan with stock, tomatoes, vinegar and bay leaves. Bring to boil. Reduce heat to low. Simmer, covered, 1 ½ hours, stirring occasionally, until beef is very tender.

5.Add carrots and parsnips. Simmer, uncovered a further 10-15 minutes, until vegetables are tender.

6.Make gremolata: In a small bowl, combine all ingredients. Serve beef on a bed of polenta, sprinkled with gremolata.

To make polenta, bring 5 cups water to boil. Gradually whisk in 1 cup instant polenta. Cook on low heat 5 minutes, stirring constantly, until very thick and smooth. Stir in 20 grams butter, ½ cup grated parmesan and season to taste.
Note

Women's Weekly Food