Beef, Chilli and Red Wine Casserole With Polenta

• 2 teaspoons low-fat margarine
• 1 12 kg lean chuck, steak cut into 3 cm pieces
• 3 garlic cloves, crushed
• 3 chilies, seeded and sliced thinly
• 2 teaspoons Dijon mustard
• 1 large yellow onion, sliced thickly
• 380 g tomatoes, chopped coarsely
• 1 (410 g) can tomato puree
• 180 ml dry red wine
• 125 ml beef stock
• 1 18 liters water
• 170 g polenta
• 14 cup finely grated parmesan cheese (20g)
• 2 tablespoons coarsely chopped Italian parsley

1. Melt spread in a large saucepan, brown beef in batches.
2. Cook garlic, chilli, mustard and onion in the same pan stirring until onion is soft.
3. Return beef to the pan with the tomato and cook stirring for approx 2 minutes.
4. Add puree, wine,stock and 1/2 cup of the water; bring to the boil then reduce heat and simmer for about 1-1/2 hours until beef is tender.
5. Stir it occasionally.
6. While beef is cooking, bring the remaining litre of water to the boil in a medium saucepan.
7. Add polenta and cook over medium heat, stirring all the time for about 10 minutes or until thickened.
8. Stir the cheese into the polenta.
9. Stir the parsley into the beef just before serving with the polenta.

lowfat margarine, lean chuck, garlic, chilies, mustard, yellow onion, tomatoes, tomato puree, red wine, beef stock, water, polenta, parmesan cheese, italian parsley

Taken from www.food.com/recipe/beef-chilli-and-red-wine-casserole-with-polenta-71519 (may not work)