Carbonade Valdostana with Polenta Crust

Ingredients

• 1.5 kg (3.3 lbs) beef chuck, cut into cubes 1.5 kg (3.3 lbs) beef chuck, cut into cubes
• 2 cups (470ml) red wine 2 cups (470ml) red wine
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (180g) polenta 1 cup (180g) polenta
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 2 tablespoons butter 2 tablespoons butter

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 25g (4g sugars)
• Protein: 45g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, marinate the beef cubes in red wine for at least 2 hours or overnight in the refrigerator.
2. 2.
   In a Dutch oven or large pot, heat some olive oil over medium heat. Add the onions and garlic, and sauté until softened.
3. 3.
   Add the marinated beef cubes to the pot, reserving the wine marinade. Brown the beef on all sides.
4. 4.
   Add the carrots, celery, beef broth, diced tomatoes, tomato paste, bay leaves, dried thyme, salt, and pepper to the pot. Stir well to combine.
5. 5.
   Pour in the reserved red wine marinade and bring the mixture to a simmer. Cover the pot and let it cook on low heat for 2-3 hours, or until the beef is tender.
6. 6.
   In the meantime, prepare the polenta. In a separate saucepan, bring water to a boil. Slowly whisk in the polenta, stirring constantly to avoid lumps. Cook the polenta according to the package instructions.
7. 7.
   Once the polenta is cooked, remove it from the heat and stir in the grated Parmesan cheese and butter until melted and well combined.
8. 8.
   Preheat the oven to 180°C (350°F). Transfer the beef stew to a baking dish and spread the polenta evenly over the top.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the polenta crust is golden and crispy.
10. 10.
    Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Beef — Choose a well-marbled cut like beef chuck for maximum tenderness in the stew.
• Polenta — Use coarse-ground polenta for a better texture in the crust.

Tips & Tricks

• For a richer flavor, marinate the beef overnight.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the stew during the last 15 minutes of cooking.
• Serve the Carbonade Valdostana with a side of steamed vegetables or a fresh green salad.

Serving advice

Serve the Carbonade Valdostana with Polenta Crust hot, straight from the oven. Garnish with fresh parsley for a pop of color.

Presentation advice

To present this dish beautifully, use individual oven-safe serving dishes for an elegant touch. Place a generous portion of the stew in each dish and top with the golden polenta crust. Sprinkle some grated Parmesan cheese and fresh thyme leaves on top for an extra touch of sophistication.