Carbonade Valdostana

From Italy’s alpine Aosta Valley comes carbonade valdostana, beef slowly braised with onions in full-bodied red wine. Fragrant with rosemary and bay, it is classically served over soft polenta for a deep, comforting mountain dinner.

Serves 4 · 25 min prep · 150 min cook

Estimate for one serving

• 495 cal
• 12g protein
• 27.5g carbs
• 8g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 2 lb beef stew meat, cubedMeat
• 2 large onions, thinly slicedProduce
• 3 tbsp butterDairy
• 2 tbsp flourPantry
• 2 cups full-bodied red wine (local style)Pantry
• 1 cup beef brothPantry
• 2 bay leavesSpices
• 1 sprig fresh rosemaryProduce
• to taste saltSpices
• to taste black pepperSpices
• as needed polenta, for servingPantry

Instructions

1. 1Pat the beef dry and season with salt and pepper. Dust lightly with flour.
2. 2Brown the beef in butter in batches; set aside.
3. 3Cook the onions slowly in the same pot until soft and golden.
4. 4Return the beef. Add wine, broth, bay, and rosemary. Bring to a simmer.
5. 5Cover and cook gently until the meat is very tender and the sauce is rich.
6. 6Adjust seasoning. Serve over soft polenta.