Michel CHAPOUTIER

La recette de Marius

Provençal Beef Stew and creamy polenta

Provençal Beef Stew and creamy polenta

Preparation time: 20mn
Cooking time: 1h50
Rest: 12h

Serves 6

Polenta:
300g polenta
1.5l water
2 tbsp double cream
15g butter
1 bay leaf
2 sage leaf
1 sprig of thyme


Daube:
1.5kg beef cuts (chuck)
1 onion
1 carrot
2 garlic cloves
1 bouquet garni ( 1 sprig of thyme,1 bay leaf)
1 celery stalk
1 orange
300g black olives
2 tbsp olive oil
1 bottle red wine (Marius)
Salt and pepper

Prepare the stew: Peel the onion, celery, carrot, garlic, cut into slices. In a bowl, place the meat, garlic, onion, carrot, celery, the zest of the orange. Cover the whole with wine. Let marinate 12 hours in the fridge.

In a casserole, brown the drained meat in oil. When they are golden brown, add all ingredients of marinade. Add drained olives, bouquet garni. Salt and pepper. Bring to a boil. Cover and gently simmer 1h30.

Prepare polenta:

Bring to a boil salted water and herbs. Gradually whisk in polenta and continue whisking until thick and cooked (20 minutes).

Remove herbs, stir in butter and cream until smooth. Serve immediately with the stew and Marius rosé.
 


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