Braised beef with polenta

Total time: 1hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 523 Kcal


  • Meat
  • 1 tbsp peanut oil
  • 450 g beef ragout
  • 100 g dry-cured country bacon, cut into strips
  • 1 onions, finely chopped
  • 0.5 tbsp white flour
  • 2 garlic clove, roughly chopped
  • 0.25 tsp salt
  • a little pepper
  • 1 tbsp tomato puree
  • 1 dl water
  • 1 tin chopped tomatoes (approx. 230 g)
  • 1 dl red wine
  • 1 sprig thyme
  • salt and pepper to taste
  • 1 sprig sage
  • Polenta
  • 250 g coarsely ground polenta (Bramata)
  • 1 tbsp butter
  • 1.5 tsp salt
  • 1 litre water
  • a little pepper

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  • Meat

    Heat the oil in a frying pan, brown the meat in batches for approx. 3 mins., remove. Fry the bacon, onions and garlic in the same pan for approx. 2 mins., return the meat to the pan, dust with flour, season. Stir in the tomato puree. Add the wine and reduce completely. Add the water and tomatoes, bring to the boil. Reduce the heat, add the sprigs of thyme and sage, cover and braise for approx. 1 hr. Remove the herbs, season.
  • Polenta

    Bring the water to the boil with the butter, season. Stir in the sweetcorn, reduce the heat, cover and cook for approx. 40 mins. over a very low heat, stirring occasionally to form a thick paste.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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