1️⃣ 1.2 kg (2.6 lbs) beef chuck or shoulder
2️⃣ 1 bottle of Valle d’Aosta red wine (Torrette or Donnas recommended)
3️⃣ 5 large white onions
4️⃣ 80 g (3 oz) butter
5️⃣ 2 tablespoons extra virgin olive oil
6️⃣ 1 tablespoon all-purpose flour
7️⃣ 2 bay leaves
8️⃣ 2 whole cloves
9️⃣ 1 small cinnamon stick (optional)
🔟 Salt and freshly ground black pepper
1️⃣1️⃣ Yellow polenta, for serving
Carbonada Valdostana is a dish steeped in history, tradition, and the rugged soul of the Italian Alps. It is a slow cooked beef stew simmered in robust Valle d’Aosta red wine, enriched with onions, spices, and aromatic herbs that create a deep, comforting flavor. More than just a recipe, this dish is a testament to mountain life, when hearty, warming meals were essential to survive the long Alpine winters.
Unlike the better-known Belgian carbonnade flamande, which relies on beer, the Italian version highlights local red wines such as Picotendro, Torrette, or Donnas. Combined with sweet onions, these wines give the stew its unmistakable character and dark, velvety sauce.
Today, Carbonada Valdostana has become a culinary symbol of mountain hospitality, served in rustic trattorias and agriturismi, always accompanied by a steaming portion of creamy polenta that turns every bite into a journey through Alpine flavors.
Cast-iron Dutch oven (ensures steady, slow cooking)
Large wooden cutting board (sturdy surface for chopping meat and onions)
Sharp chef’s knife (for evenly cubed meat)
Large mixing bowl (to marinate the beef in wine)
Wooden spoon (gentle stirring without damaging the pan)
Skimmer or slotted spoon (to remove impurities during cooking)
Polenta pot (tall and wide, with a whisk or polenta stirrer)
1️⃣ Marinate the Beef
Cut the beef into 4–5 cm cubes and place them in a large bowl. Pour in the red wine, add bay leaves, cloves, and cinnamon. Cover with plastic wrap and refrigerate for at least 12 hours.
2️⃣ Prepare the Onions
Peel and thinly slice the onions on the cutting board. This step is crucial: they will slowly melt down into the sauce, giving it its signature sweetness and body.
3️⃣ Sear the Meat
Drain the beef (reserve the wine). Pat the cubes dry with paper towels. In a Dutch oven, melt the butter with a drizzle of olive oil. Sear the beef on all sides until evenly browned.
4️⃣ Add the Onions
Stir in the sliced onions and let them cook gently with the beef for 15–20 minutes, stirring with the wooden spoon. They should soften and begin to caramelize without burning.
5️⃣ Deglaze with Wine
Strain the reserved marinade and slowly pour it into the pot. Bring to a boil, then reduce the heat. Season with salt and freshly ground pepper.
6️⃣ Slow Cooking
Cover with a lid and simmer gently on low heat for about 2 hours and 30 minutes. Stir occasionally and check the liquid: if it reduces too much, add a little hot broth.
7️⃣ Cook the Polenta
Meanwhile, prepare the polenta. Bring salted water to a boil in a large pot. Slowly rain in the cornmeal while whisking constantly. Cook on low heat for 45–50 minutes, stirring frequently, until thick and creamy.
8️⃣ Serve
Spoon a generous layer of hot polenta onto each plate. Top with the tender beef and its rich, wine-infused onion sauce.
For deeper flavor, choose beef with light marbling.
A pinch of nutmeg or cinnamon enhances the aroma.
Pair with local wines such as Torrette Superiore or Donnas DOC.
For variation, serve with rustic rye bread instead of polenta.
Storage 🧊
Carbonada Valdostana keeps well in the refrigerator for 2–3 days in an airtight container. In fact, the flavors deepen after resting overnight. It can also be frozen for up to 2 months.
The name carbonada likely comes from the word carbone (charcoal), referring to the dark color the meat develops after its long simmering in red wine. The origins of this dish date back to the Middle Ages, when meat preservation often relied on wine-based marinades, which tenderized tough cuts and enhanced their flavor.
By the 17th century, Carbonada was already appreciated on noble tables across Valle d’Aosta. Unlike its Flemish cousin, this version used the robust wines grown in the region’s terraced vineyards, where vines managed to thrive despite harsh Alpine conditions.
For peasant families, however, Carbonada was a festive dish. Meat, wine, and exotic spices such as cloves or cinnamon were not everyday staples but treasures saved for holidays, weddings, or special gatherings.
Even today, recipes vary from family to family. Some cooks add a hint of cinnamon or nutmeg, others prefer a simpler version with only onions and wine but the soul of the dish remains unchanged: a slow-cooked stew that tells the story of Alpine resilience and tradition.
Foto “Carbonada” by Ferruccio Zanone , CC BY-SA 4.0 via Wikimedia Commons
Foto Aosta di Mathias Reding su Unsplash
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