Aosta Valley Carbonade: Red Wine Braised Beef Stew

Method

1. To prepare the Carbonada, start by trimming any excess fat from the meat. Cut it into medium-sized cubes and dust them thoroughly with flour. This step not only helps to create a nice crust when searing the meat but also thickens the sauce later on.
2. In a large saucepan, melt the butter over medium heat. While the butter is melting, wash, peel, and finely chop the onion and celery. Once the butter is completely melted, add the chopped vegetables and sauté them until they become translucent and fragrant, which will enhance the flavor base of the dish.
3. When the onion starts to turn golden, add the cubed meat and sear it for a few minutes until browned. Then, add the bay leaves, thyme, sage, juniper berries, cinnamon stick, cloves, nutmeg, a pinch of salt, and deglaze with red wine. This process adds depth to the flavor and helps to lift any browned bits from the bottom of the pan.
4. Add the Beef Broth and bring to a boil. Once the mixture begins to boil, reduce the heat to the lowest setting and continue cooking for about an hour and a half. This slow cooking allows all the flavors to meld beautifully, resulting in a rich and hearty dish.
5. After this time, remove the meat from the pot and keep it warm. Strain the cooking liquid to eliminate the spices and pass it through a food mill. Return the strained liquid to the meat, mix well, and serve the Carbonada hot! This dish is traditionally served with polenta or crusty bread, making it a perfect comfort food. Finally, remember to download our App with exclusive content and fewer ads!