Carbonade Valdostana

Ingredients

• 1 kg/ 2 lbs beef chuck or brisket (make sure it’s not too lean)
• all-purpose flour (for dusting)
• 2 white onions (cut into slices (medium thickness))
• 1 bottle Italian red wine ((we used Barbera d'Asti))
• 3 cloves
• 4 juniper berries
• 1 pinch nutmeg
• 1 cinnamon stick
• 5-6 sage leaves
• 2 bay leaves
• 7 tablespoons (100g) unsalted butter
• olive oil
• salt and pepper

Steps

1. 1

   If not already, cut the beef into medium-sized chunks and salt it generously. Dust the beef in flour shaking off any excess.

2. 2

   Heat half the butter with a drizzle of olive oil in a heavy-based pot, once melted, cook the beef in batches until browned. Set aside on a plate.

3. 3

   Add the other half of butter and another drizzle of olive oil and add the sliced onion with all of the herbs and spices. Cook the onions with the herbs and spices on a medium-low heat for about 7-10 minutes until softened.

4. 4

   Add the beef back in with any juices and add a splash of red wine. Let it bubble and delaze the pot, scraping any brown bits for a few seconds. Add the remaining bottle of red wine. Bring to a simmer then turn down low. Cover the pot leaving the lid a jar and cook the stew for 2 hours.

5. 5

   Uncover the pot completely then let the stew simmer for another 30 minutes until the sauce has reduced slightly.

6. 6

   Serve with creamy polenta.