Beef, chestnut & red wine casserole

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olive magazine

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Recipe by olive magazine

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1. Fry the beef in a little oil over a high heat until browned in a small casserole dish. Add the onions and keep frying until they start to brown. Add the thyme, wine and stock, bring to the boil, then turn down the heat and simmer for 1 hour, lid on.
2. Add the carrots and chestnuts, season and cook gently for a further hour, lid off.

Cook raw chestnuts

To cook chestnuts from raw, pierce the skin, roast at 220c/fan 200/gas 7 for 4-5 minutes. Cool then peel.

Latest comments and suggestions

• KarolasFaves

  08 November 2007

  KarolasFaves commented on this recipe

  I made this with/for my mum and we both loved it! We were really glad there was noone else around to share it with. The horse chestnuts crumble and become slightly toffeeish, and the flour makes the sauce thicken up nicely. I just used red Oxo cubes and didn't add thyme.

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• mobbie

  13 November 2007

  mobbie rated and commented on this recipe

  

  I couldn't get horse chestnuts so replaced with swede instead which seemed to work fine. Nice warming dish for winter. i served with roast new potatos.

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• johnnybach

  03 December 2007

  johnnybach rated this recipe

  

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• kyoko

  03 December 2007

  kyoko rated and commented on this recipe

  

  This is very easy, comfort winter recipe and we really enjoyed its slightly sweet and harby taste. I served with steamed broccoli, brussels sprouts and roast potatoes which soaked the sauce very well.

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• tastytash

  03 December 2007

  tastytash rated and commented on this recipe

  

  Delicious!!! Very easy to make and the chestnuts just give it that something extra special. A fantastic, hearty and festive Sunday lunch. We served with baked potatoes and steamed Savoyi cabbage - it was fantastic!!! Will definitely make again!

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• ventralarc

  04 December 2007

  ventralarc rated this recipe

  

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• Terri

  03 January 2008

  Terri commented on this recipe

  Looks good but could I point out to people who've posted comments below - DON'T EAT HORSE CHESTNUTS!! They aren't edible!!

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• BevBirch

  17 January 2008

  BevBirch rated and commented on this recipe

  

  A deliciously,rich warming dish. I have made this before & my husband really loves it. I followed the recipe recently but did add a clove of garlic which really worked. Either way I would not hesitate to pass on this recipe.

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• thecakelady

  25 January 2008

  thecakelady commented on this recipe

  really gorgeous, I cooked this for four and just added half the wine and more stock. I'd advise cooking on a low heat so as to ensure meat is tender. Served with roast parsnips, creamy mash and dark cabbage.

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• Noelani

  13 February 2008

  Noelani rated and commented on this recipe

  

  Made this several times and given the recipe to friends and family who also love it. Really nice with the chestnuts. My husband turned his nose up atthe chestnuts at first until he tasted it - now he makes it for me !!

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• TraceyKeppie

  05 March 2008

  TraceyKeppie commented on this recipe

  What a fantastic dish, loved the combination of chestnuts and beef. Served mine with thyme dumplings works really well

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• TraceyKeppie

  05 March 2008

  TraceyKeppie rated this recipe

  

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• tizzie

  10 March 2008

  tizzie rated this recipe

  

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• Vix

  11 October 2008

  Vix rated and commented on this recipe

  

  I made this in a slow cooker which I have recently been given. It was the first recipe I cooked in it and it was delicious! The chestnuts really add something special to this.

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Ingredients

• 450g beef (braising or chuck steak), cut into cubes and tossed in seasoned flour
• 1 onion , chopped
• 2 sprigs thyme
• 300ml fresh beef stock , or from a cube
• 200g cooked, peeled chestnuts , fresh or vaccum pack
• 2 carrots , sliced
• 250ml red wine
• oil

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Serves 2

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Ingredients

• 450g beef (braising or chuck steak), cut into cubes and tossed in seasoned flour
• 1 onion , chopped
• 2 sprigs thyme
• 300ml fresh beef stock , or from a cube
• 200g cooked, peeled chestnuts , fresh or vaccum pack
• 2 carrots , sliced
• 250ml red wine
• oil

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