Beef And Polenta Crust Pot Pies - cooking recipe

Ingredients

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

Preparation

Dust beef with flour. Shake off excess. Heat oil in a large saucepan on high heat.
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.
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.
Preheat the oven to 350\u00b0C. 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.
Bake for 15 mins, or until lightly browned. Serve with a green salad.