The Recipe

Beef Ragu with Polenta

Beef Ragu with Polenta

An incredibly versatile stew, this Beef Ragu with Polenta recipe will set your taste buds tingling.

For the ragu
400g Branston Beans

1 medium white onion, finely diced

100g plain flour

1kg beef shin, diced

365ml red wine

20g cooking oil

30g Worcester sauce

2 beef stock pots dissolved into 400ml water

1 tsp salt

15g garlic puree

Pinch of cracked black pepper

2 bay leaves

75g tomato puree

200g carrots, diced

50g celery, diced

For the polenta
200g polenta

800ml water

75g butter

75g grated parmesan

1 tsp salt

Pinch of cracked black pepper

Coat the diced beef shin in the flour
In a large frying pan over high heat, add the cooking oil then the flour-coated diced beef. Fry until all the beef is seared (browned on the outside), then remove from the pan and place in an oven-proof roasting tray.
Next, over a low/medium heat in the pan that had the beef in, cook the onion, carrot & celery until soft, before adding these vegetables to the roasting tray with the beef
Over a high heat, add the red wine to the pan that has had the beef and the vegetables in and reduce the wine by half
Pre-heat the oven to 160c (fan).
Add the Worcester Sauce, beef stock, salt, garlic puree, black pepper, bay leaves and tomato puree to the pan with the wine. Simmer for five minutes, then pour into the roasting tray with the beef and vegetables.
Cover the roasting tray with foil and roast in the oven at 160c (fan) for 3 hours
Once the beef is fully cooked, add the Branston Beans
For the polenta… Bring the water, salt and black pepper to a simmer.
Next, slowly add the polenta, stirring continuously to remove any lumps.
Leave the polenta on a low heat for 35 minutes, stirring every few minutes.
After 35 minutes, add the butter and parmesan, and stir until melted.
Serve the beef and polenta together in a bowl – enjoy!