Polenta with beef, vegetables and olive tapenade
Prep:
10 mins
Cook:
390 mins
Creamy polenta with slow simmering beef and delicious vegetables.
500g beef mince
400g tinned chopped tomatoes, undrained
3 medium carrots, sliced thickly
2 medium onions, cut into thin wedges
1 large red pepper, cut into chunks
100ml beef stock
¼ tsp salt
¼ tsp ground black pepper
6 garlic cloves, finely chopped
1 medium courgette, halved lengthwise and cut into thick slices
250g cooked polenta
6 tbsp olive tapenade
Fresh basil sprigs (optional)
In a large skillet, brown the meat and drain off the fat.
Transfer the beef to a slow cooker or large pot.
Stir in the tomatoes and the juices, carrots, onions, pepper, stock, salt, black pepper, and garlic.
Cover and cook on low-heat setting for 6 hours or over the lowest setting on the hob for 4 hours, stirring every hour.
Stir in courgette and cook about 30 minutes more or until courgette is just tender.
Prepare the polenta according to the directions.
Serve the meat mixture over polenta and top with the tapenade and garnish if desired.
Serves
6
Preparation Time
10 minutes
Cooking Time
390 minutes
Main ingredients
Beef, Vegetables, Grains, Oil, Stock/Broth, Olives, Garlic
Recipe Type
Dinner, Entertaining, Slow cooking
Cuisine
Italian
Level of Difficulty
Easy
