Beef Casserole with Creamy Mushroom Polenta

Ingredients: serves 1

• 150gram Beef, Chuck Steak, Fully-Trimmed, Raw

• 1/4 tbs Olive Oil, Extra Virgin

• 1/2 Carrot, Raw, Medium

• 1/4 Onion, White, Raw, Large

• 1/4 tin undrained Tomato, Canned, No Salt Added

• 1/4 tbs Rosemary, Dried

• 1/4 tbs Thyme, Dried, Ground

• 1/2 cup Beef Stock, Liquid, Salt-Reduced

• 1 pinch Pepper, Black

• 1/4 cup Cornmeal (Polenta), Uncooked

• 50g Mushroom, Common, Raw

• 5 grams Butter, Plain, Reduced Salt

• 15 grams Cheese, Parmesan, Fresh

Method:

1.     Prepare the Beef: In a large frying pan, heat oil over medium-high heat. Brown the beef in batches, then set aside. In the same pan, sauté the diced onions and carrots until softened. Add diced tomatoes, rosemary, thyme, and beef stock. Return the beef to the pan, season with pepper, and simmer covered for 1.5 hours until the beef is tender.

2.     Make the Polenta: In a saucepan add enough water as per the pack instructions to cook the polenta. Usually, this is a ratio of 4-5 cups water for every cup of polenta. Bring water to a boil. Gradually whisk in the polenta, reduce the heat to low, and cook, stirring until thickened. In another pan, sauté mushrooms in butter until tender. Fold the mushrooms and parmesan cheese into the cooked polenta.

3.     Serve: Plate the creamy mushroom polenta and top with the rosemary and thyme beef. Serve immediately.