Mediterranean beef ragout with polenta

Name: Mediterranean beef ragout with polenta
Cook time: 40 min
Total time: 220 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 1 kg ribrunderlap at room temperature; 3 Red onion; 3 toe garlic; 75 g unsalted butter; 3 sprig of rosemary; 3 eggplant; 2 el tomato paste; 800 g peeled canned tomatoes; 350 ml madeira cream sherry or px sherry; 3 el Red wine vinegar; 250 ml fresh cream; 1 liter chicken broth from tablet; 150 g Manchego cheese; 250 g polenta corngris

Beefloats with onion, garlic, rosemary, tomato and eggplant. Let it simmer and enjoy for a couple of hours

Ingredients

Kitchen Stuff

1 casserole

Directions

Cut the meat into pieces of 3 x 3 cm and sprinkle with salt and pepper. Cut the onions into half rings and finely chop the garlic.
Heat the butter in a frying pan and roast the meat in 8 minutes in brown. Remove from the pan and leave the shortening.
Ris the needles of the sprigs of rosemary and cut finely. Fry the onion for 5 minutes on low heat in the remaining shortening.
In the meantime, cut the aubergine into 2 cm pieces. Add with the garlic and rosemary, sprinkle with salt and pepper, bake 4 minutes. Change regularly.
Add the meat, the tomato paste, peeled tomatoes, sherry and vinegar, stir well and bring to the boil.
Put the lid on the pan, turn the heat down and simmer for 3 hours on a simmer plate or on the smallest pit on low heat. Stir occasionally.
Bring the cream with the chicken broth to the boil and add the polenta while stirring. Let it boil gently for 3 minutes.
Grate the manchego. Remove the pan from the heat and stir in half of the manchego and the rest of the butter.
Serve the ragout with the polenta and sprinkle with the rest of the manchego. Yummy! .

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Nutrition

685Calories

Sodium34% DV805mg

Fat58% DV38g

Protein72% DV36g

Carbs12% DV37g

Fiber24% DV6g

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