Carbonade Valdostana – Valle d'Aostan beef stew
This robust, hearty beef stew from the mountains of northwest Italy is exactly what you need when battling the cold alpine weather. Strips of beef are simmered in plenty of red wine with herbs, cloves and juniper berries adding plenty of aromatic flavour. Serve on a bed of buttery polenta for the full Valle d'Aosta experience.
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.
Ingredients
Metric
Imperial
- 100g of butter
- 3 onions, sliced into wedges
- 1 bottle of red wine
- 1 sprig of rosemary
- 1 sprig of sage
- 4 cloves
- 1/2 tsp juniper berries
- 2 bay leaves
- 500g of beef rump, sliced into 7x1.5cm strips
- 1 tbsp of plain flour
- salt
- freshly ground black pepper
Method
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