Italian beef casserole with polenta dumplings

2 tablespoon olive oil
1 onion, chopped
2 clove crushed garlic
1 tablespoon plain flour
1 kg steak (your choice of stewing or braising)
1 ½ cups (375ml) beef stock
1 tablespoon chopped fresh oregano
2 x 425 g cans tomatoes
2 red capsicums, roasted, peeled and cut into strips (I didn’t peel, but I know you should)
2/3 cup (100g) instant polenta
1/c cup (90g) ready-made pesto – optional

Preheat the oven to slow 150C. Heat the oil in a 4 litre flameproof casserole dish, add the onion and garlic, and cook until onion is soft. Sprinkle with flower over the top and stir well, or rub beef with flour instead. Add the beef, stock, oregano, tomato and capsicum, season and simmer for 15 minutes, then bake, covered for 1 hour 20 minutes.
Place 300ml water in a saucepan, bring to the boil, then reduce the heat and simmer. Pour in the polenta in a thin stream, season and cook, stirring for 2 minutes or until it thickens and comes away from the side of the pan. Remove and cool.

Shape the cooled polenta into 12 round dumplings, place on top of the casserole and bake, covered for 1 hour, and then uncovered for 20 – 30 minutes. Garnish with the pesto and serve.