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carbonade

Valdostan stew

A hearty traditional stew from the Val d'Aosta, made with fresh or salt-cured beef, onions, red wine, butter and nutmeg, carbonade's name derives from 'coal', referring to the dark colour of the gravy. It is often served on polenta.

Not to be confused with the internationally-known carbonade flamande from France, which is usually cooked in beer.

Text © Dana Facaros and Michael Pauls

Images by: Alpha