Aosta Valley Carbonade: Red Wine Braised Beef Stew

Name: Aosta Valley Carbonade: Red Wine Braised Beef Stew
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Yield: 6
Ingredients: 800 g of Beef pulp; 400 ml of Red Wine; 30 g of Butter; 1 Onion; 1 litro of Beef Broth; 1 costa of Celery; 5 foglie of Bay; 5 bacche of Juniper; 3 foglie of Sage; 2 Cloves; 1 rametto of Thyme; 1 stecca of Cinnamon; q.b. of Nutmeg; q.b. of All Purpose Flour; q.b. of Table Salt

Carbonade is a beef stew with aromatic herbs and spices, typical of the Aosta Valley and Francophone countries such as Belgium and the southeast of France.

Recipe Aosta Valley Carbonade: Red Wine Braised Beef Stew

Difficulty Easy
Preparation 20 minutes
Cooking 2 hours and40 minutes
Servings for 6 servings

The Carbonada is a delicious main dish of Belgian origin that has become one of the characteristic dishes of the culinary tradition of the Aosta Valley. It is a beef stew with aromatic herbs and spices that is typically served with Polenta or enriched with local Fontina cheese, known as Polenta Concia. The difference between the Carbonade Valdostana and the Belgian Carbonade is simple: in the Italian version, the beef is braised in red wine, while in the Belgian version, traditional Belgian beers are used.

Regardless of which version you choose to make, rest assured that the Beef Carbonade will captivate you We recommend preparing it for a Sunday lunch with the whole family or for a dinner with friends, preferably during the coolest days of the year!

If you love meat-based second courses, also try the Barolo Braised Beef, Beef Stroganoff, and Pork Stew with Onions. Now, here is the recipe for the Carbonada!

Ingredients for 6 servings

800 g of Beef pulp
400 ml of Red Wine
30 g of Butter
1 Onion
1 litro of Beef Broth
1 costa of Celery
5 foglie of Bay
5 bacche of Juniper
3 foglie of Sage
2 Cloves
1 rametto of Thyme
1 stecca of Cinnamon
q.b. of Nutmeg
q.b. of All Purpose Flour
q.b. of Table Salt

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Method

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To prepare Carbonada, start by trimming any excess fat from the meat, then cut it into medium-sized cubes and coat them lightly with flour. This will help create a nice crust when searing the meat, enhancing the overall flavor of the dish.
In a large saucepan, melt the butter over medium heat. Meanwhile, wash, peel, and finely chop the onion and celery. Once the butter is fully melted, add the chopped vegetables and sauté them until they become soft and translucent, releasing their flavors into the butter.
When the onion begins to turn golden, add the cubed meat and brown it for a few minutes. Then, add the bay leaf, thyme, sage, juniper berries, cinnamon stick, cloves, nutmeg, a pinch of salt, and deglaze the pan with red wine. The wine will add depth and richness to the dish, so let it cook until the alcohol evaporates.
Add the Meat Broth and bring it to a boil. Once the mixture starts to boil, reduce the heat to the lowest setting and continue cooking for about an hour and a half. This slow cooking allows the flavors to meld beautifully and the meat to become tender.
After this time, remove the meat from the pot and keep it warm. Strain the cooking liquid to remove the spices using a food mill. Add the strained liquid back to the meat, mix well, and serve the Carbonada piping hot! This dish is traditionally enjoyed with polenta or crusty bread. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

In the Belgian version of Carbonada, local beers are used instead of red wine for deglazing.

Tips

If the meat dries out too much during cooking, you can add a ladle of hot water.

Storage

Leftover Carbonada can be stored in the refrigerator for one day in an airtight container.