CIVET-STYLE STEW is a rich and comforting dish that embraces the culinary tradition of Northern Italy and the authentic flavors of time-honored 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 flavor. Preparing it doesn’t require too much work: you only need to marinate the beef well, perhaps the night before (or, if you have the chance, this cooking method is perfect for game meat, such as wild boar).
Slowly cooked until soft and juicy, the stew is served with a steaming, creamy polenta that captures the rich, aromatic sauce perfectly. 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 classic comfort food that can warm your 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: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs beef (cut for stew)
- 1 2/3 cups Nebbiolo (or Chianti or another full-bodied red wine) (Chianti or another full-bodied red wine)
- 1 carrot (large)
- 1 onion
- 1 rib celery
- 6 juniper berries
- 4 whole cloves
- 2 leaves bay leaves
- 1 sprig rosemary
- 4 tablespoons extra virgin olive oil
- to taste coarse salt
- to taste black pepper
- 7 oz coarse cornmeal (polenta) (about 1 1/4 cups)
- 2 1/2 cups water
- 1 2/3 cups milk
- 1 tablespoon extra virgin olive oil
- 2 teaspoons salt
For the civet-style stew you will need
- 1 Pot
- 1 Pan
- 1 Container
- 1 Whisk
- 1 Wooden spoon
- Paper towels
Preparation of civet-style stew
Cut the meat into pieces (bite-sized), clean the vegetables and chop them roughly, and place everything in a ceramic or glass container.
Pour in the wine and add coarse salt, rosemary, bay leaves and the spices. Mix well and let it rest in the refrigerator for 12 hours.
After the resting time, remove the meat from the marinade and pat it dry with paper towels.
Meanwhile, drain the vegetables and finely chop them in a food processor.In a heavy-bottomed pot or a pan suitable for long cooking, add the oil and brown the drained meat; once browned, add the chopped vegetables and, shortly after, a portion of the wine in which you marinated the meat.
Let the stew cook over low heat, gradually adding the rest of the wine and stirring from time to time. Allow approximately 2 hours of cooking to make the meat tender and the sauce thick.
A little more than an hour before serving, begin preparing the polenta to accompany the civet-style stew: place the water and milk in a large pot and bring to a boil.
At this point, season with salt and add a little oil, then start pouring in the cornmeal while whisking to prevent lumps.
Once all the cornmeal has been added, continue stirring with a wooden spoon every two or three minutes so that the polenta cooks evenly and doesn’t burn.
After about 40 minutes, as soon as the polenta easily pulls away from the sides of the pot, remove it from the heat and transfer it immediately to serving plates.
Make a well in the center and place the civet-style stew in it.
