Carbonade Valdostana is a warming, hearty beef stew from Italy’s Aosta Valley. Rich and comforting, this winter dish is simmered in a full bottle of red wine and scented with festive spices like cinnamon, cloves and nutmeg, along with juniper berries, sage and bay leaves. Serve it over creamy polenta or mashed potatoes for a truly cosy meal.
The Aosta Valley, high in the Italian Alps, is known for rustic, satisfying food. Carbonade (also spelled Carbonada) is a classic of the region, alongside dishes such as Zuppa alla Valpellinese and Fontina risotto. Don’t confuse Carbonade with Carbonara — this is a slow-cooked, wine-forward beef stew that showcases fragrant spices and long, gentle cooking.
Traditionally the beef was preserved with salt, but the modern version relies on a long braise to develop deep flavour. To get close to the authentic profile, use a northern Italian red wine if you can; a local Aosta wine such as Torette is ideal, but Barbera d’Asti or another full-bodied northern Italian red works well.
Ingredients
Ingredient notes and substitutions
- Beef (brisket or chuck) – choose a cut with good marbling; avoid meat that is too lean.
- Red wine – a northern Italian red is preferred; Barbera d’Asti makes a great choice.
- Onions – white onions are used here, but brown onions are a fine substitute.
- Spices – cloves, juniper berries, cinnamon and nutmeg add warmth and depth.
- Herbs – sage and bay leaves are traditional; fresh thyme or rosemary can also be added to taste.
- Flour – used only to lightly dust the beef to help the sauce thicken slightly; shake off any excess flour.
- Butter and oil – Carbonade is typically cooked in butter. Because butter can burn, add a little olive oil when frying to prevent scorching.
Step by step photos and instructions
This post includes step-by-step photos. For full ingredient amounts and the complete recipe card, see the recipe section below.
- Brown the beef – Cut the beef into medium-sized chunks, season generously with salt and lightly dust with flour, shaking off excess. Melt half the butter with a drizzle of olive oil in a heavy-based pot or Dutch oven and brown the meat in batches on all sides. Remove the browned pieces to a plate.
- Sauté the onions – Add the remaining butter and a little more oil to the pot. Add sliced onions and all the herbs and spices and cook on medium-low, stirring regularly, until the onions are softened (about 7–10 minutes).
- Add beef and wine – Return the beef to the pot along with any juices. Pour in a splash of wine to deglaze, scraping up browned bits, then add the rest of the bottle. Bring to a simmer, reduce the heat to low and cover the pot with the lid slightly ajar. Cook gently for 2 hours.
- Reduce and serve – After two hours, remove the lid and simmer uncovered for another 30 minutes to slightly reduce and concentrate the sauce. Serve the Carbonade over creamy polenta or mashed potatoes for a comforting finish.
More comforting Italian recipes to try
Mains
Peposo – Tuscan Red Wine Beef Stew
Mains
Zuppa alla Valpellinese (Cheese and Cabbage Casserole)
Pasta
Pasta alla Norcina (Creamy Sausage and Truffle Pasta)
Italian Ragu and Stews
Italian Beef Stew with Potatoes (Spezzatino di Manzo)
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Step By Step Photos Above
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Carbonade Valdostana
By Emily
Equipment
- Heavy based pot or Dutch oven
Ingredients
- 1 kg / 2 lbs beef chuck or brisket, make sure it’s not too lean
- All-purpose flour, for dusting
- 2 white onions, sliced
- 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
- Cut the beef into medium-sized chunks if needed. Season generously with salt and lightly dust with flour, shaking off excess.
- Heat half the butter and a drizzle of olive oil in a heavy-based pot. Brown the beef in batches until well seared, then set aside.
- Add the remaining butter and another drizzle of oil, then add the sliced onions and all the herbs and spices. Cook on medium-low for 7–10 minutes until the onions soften.
- Return the beef to the pot with any juices. Pour in a splash of wine to deglaze the pot, scraping up any browned bits, then add the remaining wine. Bring to a simmer, lower the heat and cover the pot leaving the lid slightly ajar. Cook for 2 hours.
- Remove the lid and simmer uncovered for a further 30 minutes until the sauce reduces slightly. Serve with creamy polenta or mashed potatoes.
Notes
- Flour: Use only a light dusting and shake off excess so the coating is thin.
- Spices: Adjust herbs and spices to taste. Rosemary or thyme can be nice alternatives.
- Make ahead: The stew often tastes better the next day—cool, refrigerate and reheat gently before serving.
- Storage: Leftovers keep in the refrigerator for up to 3 days.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless otherwise stated.
- All vegetables are considered medium unless noted.
- Recipes are tested using a fan (convection) oven when applicable.
- Nutrition is automatically calculated and should be treated as an approximation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.