Quick Beef Bourguignon

It’s been cold and rainy in Melbourne lately and I’ve been busy with work but have had a hankering for some sort of warming stew. After searching recipes for Beef Bourguignon I noticed the beef is actually marinated in the wine over night but I clearly couldn’t wait that long. So behold, my version of a quick Beef Bourguignon, with what ever was in the kitchen cupboard! I decided to serve it with polenta instead of rice/pasta/potatoes as a nice alternative.

I’ve always loved polenta (which Seb has now nicknamed placenta – delightful). My mum used to cook it quite often when I was little. She’d make it so it was quite firm and let it set, then cut it up into cubes, sprinkled with cheese and baked in the oven. She’d serve it with some sort of delicious pasta sauce and Dad, Dan and I were always happy & full.

 

Quick Beef Bourguignon

1 kg beef
1 carrot
stick of celery
1 onion
flour
3 cups red wine
2-3 sprigs of thyme
1 can of tomatoes
dessert spoon of sugar
salt and pepper to taste

1. Cut beef into cubes and dust lightly with flour. Heat olive oil in a frypan and cook the beef until well browned.

2. Meanwhile, in a heavy based pan, heat olive oil and brown onions, carrot, celery.

3. Once browned, add beef to the onion mix and deglaze frypan with the red wine. Allow to bubble for 1-2 minutes, then add to casserole with 2-3 sprigs of thyme, tomatoes and sugar. Season well.  Bring to the boil, cover, reduce heat slightly and cook for 30-45 minutes. Start to make polenta 10-15 minutes before serving.

Polenta

1 cup polenta
1 cup water
2 cups stock
1/4 cup of parmesan
tbsp butter
salt

Bring water to the boil in a large heavy-based saucepan over high heat. Stir the water slightly and add the polenta in a thin steady stream, stirring constantly.

Reduce heat to low and simmer, continuously stirring for 10 minutes or until the mixture thickens and the polenta is soft. To test if it is cooked, spoon a little onto a plate and let cool. Feel the texture to see if grains have softened. If grains are still firm, continue to cook.

Remove from heat. Add parmesan and butter, and stir until well combined. Taste and season with salt and pepper. Serve immediately.

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