1Toss beef in flour, shaking off excess. In a large flameproof casserole dish, brown beef in half oil 4-5 mins. Remove.
2In the same pan, heat remaining oil on low. Saute mushrooms, bacon, leeks and garlic 8-10 mins. Add paprika and cook 1 min, stirring. Add wine to pain to deglaze.
3Return beef to pan with tomatoes, stock and rosemary. Simmer, covered, 3 hours.
4Discard rosemary stalks. Season. Stir parsley through. Serve half on polenta with extra parsley. Cool remaining and freeze (see tip).
Top Tip: Cool stew (without polenta) in fridge, then freeze for up to 2 months. Defrost in fridge overnight, bring to boil on stovetop on high. Simmer 15 mins until heated through.
Photo: Bauersyndication.com.au/Rob Shaw