Beef And Polenta Crust Pot Pies

• 2 lbs beef stew meat, cubed
• 1/3 cup flour, seasoned with salt and pepper
• 2 tbsp olive oil, plus additional, for brushing
• 1 None onion, chopped
• 1 None carrot, chopped
• 1 None celery stalk, chopped
• 1 clove garlic, crushed
• 1 tbsp tomato paste
• 1/2 cup beef stock
• 1 cup red wine
• 2 None bay leaves
• 1 cup polenta
• 1/4 cup grated Parmesan cheese
• None None Green salad, to serve

1. Dust beef with flour. Shake off excess. Heat oil in a large saucepan on high heat.
2. Cook beef, in 2 batches, for 3-4 mins, until browned. Remove from pan and set aside. Add onion, carrot, celery and garlic to pan and saute for 3-5 mins, until tender.
3. Stir in tomato paste. Return beef to pan with stock, wine and bay leaves. Bring to a boil. Reduce heat to low and simmer, covered, for 1 1/2 hours. Remove lid and simmer for 30 mins. Discard bay leaves. Season to taste.
4. Preheat the oven to 350u0b0C. Meanwhile, prepare polenta according to package directions. Spoon beef mixture into four 1 1/2-cup ramekins. Divide polenta among dishes. Brush with a little olive oil and sprinkle evenly with Parmesan cheese.
5. Bake for 15 mins, or until lightly browned. Serve with a green salad.

beef stew meat, flour, olive oil, onion, carrot, celery stalk, clove garlic, tomato, beef stock, red wine, bay leaves, polenta, parmesan cheese, green salad

Taken from recipes-plus.com/api/v2.0/recipes/30282 (may not work)