Braised Beef with Polenta

1hr 30m
Preparation/cooking time: ca. 30m + Braise: ca. 60m

For 4 people

Nutritional Information

Contains 523 Kcal


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

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  • 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 wine and tomatoes, bring to the boil. Reduce the heat, add the sprig of herbs, cover and braise for approx. 1 hour. Remove the herbs, season.
  • 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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