Nothing beats a hearty stew to warm your cockles in the winter months. Jen has
borrowed bits and pieces from various recipes to perfect this yummy winter meal.
Enjoy it with a glass of Boomtown Wine No.3 Red.

INGREDIENTS

2 tablespoons plain flour
800g gravy beef, trimmed, cut into 3cm pieces
2 tablespoons olive oil
1 brown onion, chopped
2 garlic cloves, crushed
1 carrot, peeled, halved, chopped
2 celery stalks, trimmed, chopped
1 parsnip, peeled, chopped
1 1/2 tablespoons fresh rosemary leaves
2 cups Massel beef stock
1 cup red wine
1 can tinned tomatoes
1/4 cup tomato paste
1/3 cup chopped fresh basil leaves

Soft polenta
2 cups milk
1 cup polenta
1/3 cup finely grated parmesan cheese

METHOD

Place flour and beef in a snap-lock bag. Seal. Shake to coat. Heat half the oil in a large saucepan over high heat. Add half the beef. Cook for 3 to 4 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef.

Reduce heat to medium. Add onion, garlic, carrot and celery to pan. Cook for 3 minutes or until tender. Return beef and juices to pan. Add parsnip, rosemary, stock, tomato paste, tinned tomatoes and wine. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour. Remove lid. Simmer for 30 minutes, stirring occasionally, or until beef is tender.

Meanwhile to make the soft polenta combine milk and 2 cups cold water in a saucepan over medium-high heat. Bring to the boil and add polenta, stirring. Reduce heat to low, simmer, stirring, for 10 minutes or until thickened. Stir in cheese.

Add basil to stew, stir to combine. Serve the stew with polenta.