Beef, chestnut & red wine casserole
Chestnuts really make this stew special, perfect on a winter's day - but good enough to make all year
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 2 hours 10 mins
- 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.
- 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.
Recipe from olive magazine, January 2007.
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http://www.bbcgoodfood.com/recipes/4127/
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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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An excellent, tangy mash which will work well with dishes that tingle the tastebuds
8
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 2 hours 10 mins
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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03 April 2012
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