- 1kg beef brisket or chuck, trimmed
- 2 leeks, halved lengthways
- 2 carrots, halved lengthways
- 3 tbs olive oil
- 500g button mushrooms, trimmed
- 2 tsp smoked paprika
- 400g can diced tomatoes
- 1 cup beef stock
- 1 cup each self-raising flour, instant polenta, buttermilk & grated cheese
- 1 tsp baking powder
| - Cut beef, leeks and carrots into 3cm pieces. Heat an ovenproof casserole dish over high heat. Add 1 tablespoon oil and half the beef, cook 4 minutes until evenly browned, remove to a plate
- Repeat with remaining beef. Add remaining oil, leeks, carrots and mushrooms. Cook, stirring often, for 5 minutes. Sprinkle over the paprika, season and stir to coat. Return beef to the dish
- Add tomatoes and stock. Bring to the boil. Press a piece of baking paper onto the surface of casserole. Cover with a lid, reduce heat to very low and simmer 3-4 hours until beef is tender
- Remove baking paper and discard
- Preheat oven to 240°C or 220°C fan forced. Combine flour, polenta, buttermilk, cheese and baking powder, mix until well combined
- Drop spoonfuls of the cheese mixture over the casserole to cover. Bake, uncovered, 15-20 minutes until golden and cooked through. Serve
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