(at time of publication)
- 1kg premium beef mince
- 2 cups fresh breadcrumbs
- 2 cloves garlic, crushed
- 1 egg
- ½ teaspoon salt
- 3 tablespoons flour
- 2 tablespoon olive oil
- 2 onions, diced
- 2 tablespoons no-added-salt tomato paste
- 2 swedes, peeled, diced
- 3 carrots, trimmed or 500g baby carrots
- 3 parsnips, peeled, cut in thick rounds
- 2 cups stout beer
- 2 cups liquid salt-reduced beef stock
- 5 sprigs thyme
- 3 cups dry polenta
- 4 cups broccoli
1 Place beef, breadcrumbs, garlic, egg and salt in a large bowl. Mix until well blended. With wet hands shape meat into about 64 small balls. Place in bowl and sprinkle flour over. Toss lightly to coat.
2 Heat a large deep-lidded frying pan to high. Add half the oil. Brown meatballs then transfer to a plate and set aside. Add the remaining oil and onions. Cover and fry on low for 5 minutes until soft.
3 Add tomato paste. Heat, while stirring, for 1 minute. Add vegetables, stout, stock and thyme. Bring to the boil. Cover, reduce heat and simmer for 30 minutes. Return meatballs to pan and simmer for 10 more minutes, stirring occasionally.
4 Prepare polenta following packet directions. Steam broccoli. Serve large spoons of stew over polenta with broccoli on the side.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 5g
Dietary fibre 9g
To freeze: Pack in a freezer-safe container and freeze for up to 6 weeks. To thaw, defrost in the microwave for 10 minutes, then in a saucepan, reheat gently until simmering.
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