Beef, Red Wine And Chili Casserole With Polenta

• 1 tbsp olive oil
• 3 1/3 lbs lean beef chuck steak, cut into 1-inch pieces
• 2 cloves garlic, crushed
• 3 None red Thai chili peppers, seeded and thinly sliced
• 2 tsp Dijon mustard
• 1 None onion, thickly sliced
• 2 None tomatoes, coarsely chopped
• 1 can (15 oz) tomato puree
• 3/4 cup dry red wine
• 1/2 cup beef stock
• 1 cup polenta
• 1/4 cup finely grated Parmesan cheese
• 2 tbsp coarsely chopped fresh flat-leaf parsley

1. Heat oil in a large saucepan on high heat. Cook the beef, in batches, until browned all over. Remove beef from the pan. Cook the garlic, chili pepper, mustard and onion in the same pan, stirring, until the onion softens. Return the beef to the pan with the tomato and cook, stirring, for 2 mins.
2. Add the tomato puree, wine, stock and 1/2 cup water to the pan and bring to a boil. Reduce the heat to low; simmer, covered, for about 1 1/2 hours or until the beef is tender, stirring occasionally.
3. Meanwhile, bring 4 cups water to a boil in a medium saucepan. Gradually add the polenta and cook, stirring, on medium heat for 10-12 mins or until thickened. Stir in the cheese.
4. Stir the parsley into the beef casserole just before serving with polenta.

olive oil, lean beef chuck steak, garlic, red thai chili peppers, mustard, onion, tomatoes, tomato puree, red wine, beef stock, polenta, parmesan cheese, parsley

Taken from recipes-plus.com/api/v2.0/recipes/33655 (may not work)