Recipe Aosta Valley Carbonade: Red Wine Braised Beef Stew
Carbonade is a beef stew with aromatic herbs and spices, typical of the Aosta Valley and French-speaking regions such as Belgium and southeastern France.
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Cooking tools:
- Food mill
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Ladle
- Spoon
- Measuring cup
- Serving bowl
Ingredients
- 800 g of Beef pulp
- 400 ml of Red Wine
- 30 g of Butter
- 1 Onion
- 1 litro of Beef Broth
- 1 costa of Celery
- 5 foglie of Bay
- 5 bacche of Juniper
- 3 foglie of Sage
- 2 Cloves
- 1 rametto of Thyme
- 1 stecca of Cinnamon
- q.b. of Nutmeg
- q.b. of All Purpose Flour
- q.b. of Table Salt
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