Carbonada (Braised Beef With Onions and Red Wine)

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Democracy Dies successful Darkness

Regional versions of braised beef and sliced onions with herbs are recovered successful astir Western European cuisines. The braising liquid changes according to wherever the crockery is made -- brew successful Belgium, vino successful France and Italy. This Piedmontese mentation uses a robust, full-bodied vino made from the nebbiolo grapes of the region. Serve implicit polenta oregon risotto, oregon with potatoes.

Adapted from chef-owner Roberto Donna of Galileo.

Ingredients

1/2 cupful extra-virgin olive oil
2 ounces pancetta oregon salted pork, cubed
2 mean onion, sliced
2 pounds braising beef specified arsenic boneless chuck, chopped into 1 1/2-inch chunks
1/2 spoon salt
1 spoon freshly crushed achromatic pepper
10 sage leaves, finely chopped
2 bay leaves
1 vessel (750 milliliters) adust reddish wine, ideally a vino made from nebbiolo grapes, specified arsenic a Barolo (may substitute a Dolcetto oregon barera)
2 teaspoons herb paste

Nutritional Facts

Per serving

Calories
552
Fat
38 g
Saturated Fat
11 g
Carbohydrates
6 g
Sodium
604 mg
Cholesterol
147 mg
Protein
45 g
Fiber
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from chef-owner Roberto Donna of Galileo.

Tested by Judith Weinraub.

Published March 11, 2026

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