The Winepress Magazine - Spring 2014 - 41

Dusi Stew and Polenta

RECIPES

Paired with J. Dusi Zinfandel

This is one of Janell's favorites. Her family is from Northern Italy and a staple in her
household growing up was polenta. For generations, polenta and stew has been a
family favorite. Apparently the stew recipe has not changed much over the years and
Janell remembers sitting around with the family as the stew simmered in a large copper
pot on a wood burning stove at her grandparents' home. Janell's mother has been
tweaking the recipe to add more flavor. The rosemary, crushed peppers and creamy
cheese are all great additions.

Stew

2 pounds lean beef, cut in small pieces
½ cup ﬂour
Salt and freshly ground pepper,
to taste
½ cup olive oil (half for meat, half
for veggies)
1 large yellow onion, chopped
3 cloves of garlic, crushed
1 cup diced celery
6 carrots, peeled and cut in
small pieces

1 leek, slice white part and ½ inch
of green
3 potatoes, peeled and cut in small cubes
4 cups beef broth
1 cup red wine
2 tablespoons Pernod (this is a liqueur)
Herbs: 2 bay leaves, parsley, thyme,
oregano and basil (1½ teaspoons of each)
2 tablespoons of tomato paste
1 cup sweet baby peas

For the Stew: Toss the beef with the ½ cup flour, seasoned with salt and pepper. In a
skillet,heat half of the olive oil and brown the beef, a few pieces at a time, then set it
aside. In a soup pot, heat the other half of the olive oil. Add the onions, cooking on low
for a few minutes. Add the garlic, celery, carrots, leeks and potatoes, stirring to mix up
the flavors. Add the beef broth, wine, Pernod, herbs, and tomato paste. Mix all together,
then salt and pepper to taste. Cover and simmer on low 2 to 3 hours. It's done when the
vegetables are tender. Five minutes before serving, add the sweet baby peas. (for thicker
stew, add flour. To thin the stew, add more broth.)
Putting it together: Slice a piece of polenta and put it on your plate. Top with a wedge of
the soft Tellegio or Tilleme cheese. Cut another slice of polenta, put on top of the cheese.
Top the whole thing with stew (Janell recommends pushing on the center of the polenta
with a large spoon to create a little bowl for stew).

Polenta

¼ pound (l stick) unsalted butter
¼ cup olive oil
1 tablespoon minced garlic
A dash of crushed red pepper
1 teaspoon minced fresh rosemary
leaves
½ teaspoon salt
½ teaspoon coarse black pepper

3 cups chicken stock
2 cups half-and-half
2 cups milk
2 cups polenta
½ cup grated Parmesan cheese
Cheese
4 ounces Tallegio or Tilleme

Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper
flakes, rosemary, salt, and pepper and sauté for 1 minute. Add the chicken stock,
half-and-half, and milk, and bring to a boil. Remove from the heat and slowly
sprinkle the polenta into the hot milk while stirring constantly with a wooden
spoon. (Grandma Dusi said to always stir in one direction!) Cook over low heat,
stirring constantly until the polenta thickens and bubbles. Stir in the Parmesan
cheese and continue to stir until the polenta rolls off of the sides of the pot.
Remove from heat and give it a few minutes to set up.

Recipe by J Dusi from
Eat This with Paso Robles Wine
By Lisa Pretty
SPRING 2014 THE WINEPRESS MAGAZINE

The Winepress Magazine - Spring 2014

Table of Contents for the Digital Edition of The Winepress Magazine - Spring 2014