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.

  • 25 mins preparation
  • 2 hrs cooking
  • Serves 4
  • Print


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)
  • 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
  • 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.

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