The CIVET-STYLE STEW is a rich, embracing dish that captures the full tradition of Northern Italian cooking and the authentic flavour of old recipes. The meat, marinated for a long time in red wine with aromatic herbs, vegetables and spices, becomes very tender and fragrant, absorbing all the aromas of the civet — a preparation with a strong, full-bodied taste. Preparing it doesn’t take too much work: just marinate the beef well, ideally the evening before (and if you have game available, this method is perfect for wild game such as wild boar).
Cooked slowly until soft and juicy, the stew is served with a warm, fluffy polenta that perfectly soaks up the rich, aromatic sauce. It’s a dish that speaks of rustic, convivial cooking, ideal for the cold months and perfect to enjoy with family or at a Sunday lunch. A comfort food from another time, capable of warming heart and palate with its genuine goodness and irresistible aroma.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 lb 2 oz beef
- 1 2/3 cups Nebbiolo (Chianti or another full-bodied red wine)
- 1 large carrot (large)
- 1 onion
- 1 stalk celery
- 6 berries juniper berries
- 4 cloves
- 2 leaves bay leaves
- 1 sprig rosemary
- 4 tbsp extra-virgin olive oil
- to taste coarse salt
- to taste black pepper
- 1 1/4 cups coarse cornmeal (polenta)
- 2 1/2 cups water
- 1 2/3 cups milk
- 1 tbsp extra-virgin olive oil
- 2 tsp salt
For the civet-style beef stew you will need
- 1 Pot
- 1 Pan
- 1 Container
- 1 Whisk
- 1 Wooden spoon
- Paper towels
Preparation: Civet-style Beef Stew
Cut the meat into pieces (so they become convenient bite-sized morsels), clean the vegetables and roughly chop them, and place everything in a ceramic or glass container.
Pour in the wine, then add coarse salt, rosemary, bay leaves and spices. Mix well and let rest in the refrigerator for 12 hours.
After the resting time, remove the meat from the marinade and pat it dry with paper towels.
In the meantime, drain the vegetables and finely chop them in a food processor.In a deep pot or any pan suitable for long cooking, pour in the oil and brown the drained meat; once golden, add the chopped vegetables and, shortly after, a portion of the wine you used to marinate the meat.
Cook the stew over low heat, gradually adding the remaining wine and stirring from time to time. Plan for about 2 hours of cooking to make the meat tender and the sauce thick.
A little more than an hour before serving, start preparing the polenta to accompany the civet-style stew: put the water and milk into a large pot and bring to a boil.
At this point, salt and add a little oil, then begin to pour in the cornmeal, whisking to prevent lumps from forming.
After that, continue stirring with a wooden spoon every two or three minutes so the polenta cooks evenly and does not burn.
After about 40 minutes, as soon as the polenta pulls away easily from the sides of the pot, remove it from the heat and immediately transfer it to serving plates.
Create a well in the center and place the civet-style stew in it.
