5.0 from 3 votes
Carbonade Valdostana
Carbonade Valdostana is a rich and hearty beef stew from the Aosta Valley. This delicious wintery dish is made with a whole bottle of red wine, festive spices such as cinnamon and cloves, herbs and onions. Perfect served with creamy polenta.
Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 25 mins
Servings: 4 - 6 servings
Calories: 719 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 kg/ 2 lbs beef chuck or brisket make sure it’s not too lean
- all-purpose flour for dusting
- 2 White onions cut into slices (medium thickness)
- 1 bottle Italian red wine (we used Barbera d'Asti)
- 3 cloves
- 4 juniper berries
- 1 pinch nutmeg
- 1 cinnamon stick
- 5-6 sage leaves
- 2 bay leaves
- 7 tablespoons (100g) unsalted butter
- olive oil
- salt and pepper
Instructions
- If not already, cut the beef into medium-sized chunks and salt it generously. Dust the beef in flour shaking off any excess.
- Heat half the butter with a drizzle of olive oil in a heavy-based pot, once melted, cook the beef in batches until browned. Set aside on a plate.
- Add the other half of butter and another drizzle of olive oil and add the sliced onion with all of the herbs and spices. Cook the onions with the herbs and spices on a medium-low heat for about 7-10 minutes until softened.
- Add the beef back in with any juices and add a splash of red wine. Let it bubble and delaze the pot, scraping any brown bits for a few seconds. Add the remaining bottle of red wine. Bring to a simmer then turn down low. Cover the pot leaving the lid a jar and cook the stew for 2 hours.
- Uncover the pot completely then let the stew simmer for another 30 minutes until the sauce has reduced slightly.
- Serve with creamy polenta.
Cup of Yum
Notes
- Don’t use too much flour - shake off all the excess so the beef is just lightly coated.
- Spices - feel free to adjust the herbs and spices to your own preference. Some recipes use rosemary or thyme which is a really nice addition.
- Serving suggestion - As with most stews, this tastes even better the next day. Let it cool completely, refrigerate then heat up the next day and serve with polenta.
- Leftovers - leftovers will keep well in the fridge for up to 3 days.
Nutrition Information
Calories
719kcal
(36%)
Carbohydrates
12g
(4%)
Protein
53g
(106%)
Fat
36g
(55%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
Monounsaturated Fat
18g
Trans Fat
2g
Cholesterol
452mg
(151%)
Sodium
225mg
(9%)
Potassium
1183mg
(34%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
417IU
(8%)
Vitamin C
4mg
(4%)
Calcium
114mg
(11%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 719
% Daily Value*
| Calories | 719kcal | 36% |
| Carbohydrates | 12g | 4% |
| Protein | 53g | 106% |
| Fat | 36g | 55% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 2g | 100% |
| Cholesterol | 452mg | 151% |
| Sodium | 225mg | 9% |
| Potassium | 1183mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 114mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.