Entree: Italy – Aosta Valley – Carbonada (Hearty Alpine beef and vegetable stew braised in red wine and stock, traditionally served with polenta)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1½-inch (4 cm) cubes
- 4 oz (115 g) pancetta or smoked bacon, diced
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced
- 2 carrots, peeled and thickly sliced
- 2 celery stalks, thickly sliced
- 3 cloves garlic, crushed
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry red wine (preferably a Valle d'Aosta red)
- 2 cups (480 ml) beef stock
- 2 bay leaves
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried thyme
- 1 lb (450 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 g) unsalted butter
- Salt to taste
- Freshly ground black pepper to taste
- For the polenta:
- 1 cup (170 g) coarse cornmeal (polenta)
- 4 cups (960 ml) water
- 1 tsp (5 g) salt
- 2 tbsp (30 g) unsalted butter
- 1/2 cup (45 g) grated Fontina or Parmesan cheese (optional)

Instructions

1. Pat the beef dry and season with salt and pepper. In a large heavy pot or Dutch oven, heat 1 tbsp (15 ml) olive oil over medium-high heat and brown the beef in batches until deeply seared; transfer to a plate.
2. Add pancetta to the same pot and cook until browned and fat renders, 3–4 minutes. Remove excess fat leaving about 1 tbsp (15 ml) in the pot.
3. Add remaining 1 tbsp (15 ml) olive oil and sauté the onion, carrots, and celery until softened and beginning to color, about 6–8 minutes. Stir in garlic and tomato paste and cook 1 minute to bloom the paste.
4. Deglaze with the red wine, scraping up browned bits, and simmer until reduced by about half, 4–6 minutes.
5. Return the beef to the pot, add beef stock, bay leaves, and thyme. Bring to a simmer, cover partially, and cook gently for 45 minutes.
6. Add the potato cubes, stir, cover, and continue simmering until beef is tender and potatoes are cooked through, another 30–45 minutes. Adjust liquid as needed to keep the stew saucy but not soupy.
7. Stir in 1 tbsp (15 g) butter and check seasoning, adding salt and pepper to taste. Remove bay leaves.
8. Meanwhile, make the polenta: bring 4 cups (960 ml) water and 1 tsp (5 g) salt to a boil in a medium saucepan. Whisk in the cornmeal in a steady stream, reduce heat to low, and cook, stirring frequently, until thick and creamy, about 20–25 minutes. Stir in 2 tbsp (30 g) butter and cheese if using.
9. Serve the carbonada ladled over creamy polenta and garnish with extra thyme or grated cheese if desired.