Carbonade Valdostana – Valle d'Aostan beef stew

Carbonade Valdostana – Valle d'Aostan beef stew


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This simple yet incredibly comforting beef stew is commonly found in the mountains of Valle d'Aosta. The dish is based on a Belgian dish (also called carbonade) which is cooked in beer and tends to be served with fried potatoes. Of course, being Italian, the beer is swapped out for rich red wine and the potatoes for buttery polenta.

The traditional polenta to serve with this dish is called Polenta concia, which is enriched with local Fontina cheese. Get the recipe here.

Melt half of the butter in a frying pan and season the beef with salt and pepper. Dust in the flour, then add to the pan once the butter is foaming. Cook until well browned on all sides, then set aside
Melt the rest of the butter in the pan and add the sliced onions. Cook for a few minutes until soft, then add a dash of red wine along with the rosemary, sage, cloves, bay leaves and juniper berries. Season with a pinch of salt and cook for 5 minutes until soft and aromatic
Add the beef back into the pan along with the rest of the red wine. Simmer for 45 minutes or until the beef is tender and the wine has reduced to a sauce consistency
Taste and add more seasoning if needed. Serve immediately on a bed of buttery polenta
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