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Meat, Italy

Valdostana carbonade with polenta

Valdostana carbonade is a red wine beef stew from Italy's Aosta Valley, flavored with cloves and cinnamon and served with polenta. For 4 people, it takes 3 hours total but only 10 minutes of active prep, rated easy, at €3.50 per serving. The key to success is the onions, which need to cook low and slow until they nearly dissolve into the sauce.

A carbonade from the Aosta Valley, beef slow cooked in red wine with plenty of onions and warm spices, served with polenta.

Valdostana carbonade with polenta
Total time
3 h
Difficulty
Easy
Cost per person
€3.50
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Valdostana carbonade has nothing to do with its Belgian beer based cousin. Here, red wine flavors the beef, with a subtle sweet and spiced note from cinnamon and cloves that catches you pleasantly off guard. The meat turns fork tender after a long simmer, and the dark, syrupy sauce coats every bite of polenta.

This is a Sunday dish or a winter weeknight meal for when you have time to let it simmer without watching it. The pot does the work while you go about your evening, and the result impresses without any tricky technique. Mon Chou suggests it for family dinners or gatherings with friends, when the cold outside calls for something that truly warms you up.

The ingredients

4 people

Butcher

  • Beef for braising (chuck or shoulder) 1.2 kg

Fruits and vegetables

  • Onions 1 kg

Pantry

  • Full bodied red wine 50 cl
  • Flouroften in the pantry 2 tbsp
  • Clovesoften in the pantry 2
  • Cinnamonoften in the pantry 1 pinch
  • Bay leavesoften in the pantry 2
  • Quick cooking polentaoften in the pantry 300 g
  • Wateroften in the pantry 1.2 l
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 40 g

Allergens Gluten

The step by step recipe

  1. Cut the beef into large cubes, dust lightly with flour, and brown it in the butter. 10 min

    Brown it in batches for a nice deep color.

  2. Thinly slice the onions and let them soften slowly with the meat in the pot. 15 min

    Don't let them brown, they should turn soft and translucent.

  3. Pour in the wine, add the bay leaves, cloves, cinnamon, salt, and pepper. 2 min

    Stick the cloves into a piece of onion so you can find them later.

  4. Cover and let simmer over very low heat until the meat is fork tender. 2 h 10

    The wine's alcohol cooks off, and the sauce turns dark and syrupy.

  5. Cook the polenta in salted water and serve it alongside the carbonade. 12 min

    Stir it often so it doesn't stick to the bottom of the pan.

Our tips to get it right

  • Pick a full bodied red wine you'd actually enjoy drinking, since its quality shows directly in the sauce.
  • If the sauce is still too thin at the end of cooking, remove the lid for the last fifteen minutes to let it reduce.
  • Make the carbonade a day ahead if you can, it tastes even better reheated the next day.

The variations

  • Swap the chuck for brisket or shank, both cuts work just as well for long braising.
  • For a vegetarian version, replace the beef with button mushrooms and thick carrot chunks, cutting the cooking time down to 40 minutes.
  • For a faster meal, use instant polenta that cooks in 2 minutes instead of the classic quick cooking kind.

What to serve it with

  • A glass of the same red wine
  • A green salad with a sharp dressing
  • Roasted root vegetables

Storage

The carbonade keeps for 3 days in the fridge in a sealed container, and it freezes well for up to 2 months. Reheat it gently in a saucepan with a splash of water if the sauce has thickened. Polenta doesn't keep as well, so it's best made fresh right before serving.

Questions about this dish

Can you use a different liquid instead of red wine?

You can use a lighter red wine if you don't have a full bodied one on hand, but avoid replacing it entirely with broth, since the wine gives the sauce its character. For an alcohol free version, a mix of beef broth and a splash of balsamic vinegar can work in a pinch.

Do you need to marinate the beef before cooking?

No, that's not necessary for this recipe. The long simmer in wine is enough to tenderize the meat and infuse the flavors without any prior marinating step.

Can you make the carbonade ahead for a dinner with friends?

Yes, it's actually recommended. Make the meat and sauce the day before, let it cool, then reheat gently on the day, cooking the polenta only at the last moment.

How do you know when the meat is cooked enough?

The beef should fall apart easily with a fork, without any resistance. If it's not there yet after 2 hours, keep simmering on very low heat in 15 minute increments.

How long does it take to make a Valdostana carbonade with polenta?

Count 3 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Valdostana carbonade with polenta?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Valdostana carbonade with polenta cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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