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Beef, Chestnut and Red Wine Stew

★★★★★

5 from 1 review

Ingredients

Units Scale
  • 450g (1 lb) braising steak, cut into large cubes and tossed in seasoned flour
  • oil
  • 1 onion, chopped
  • 3 thyme sprigs
  • 250ml (1 cup) red wine
  • 300ml (1/2 pint) beef stock
  • 2 carrots, sliced in batons
  • 200g (1/2 lb) cooked chestnuts, fresh or vacuum-packed

Instructions

  1. Fry the beef in a little oil in a small casserole until brown.
  2. Add the onions and keep frying until they brown.
  3. Add the thyme, wine and stock, bring to the boil, then simmer for 1 hour, lid on.
  4. Add the carrots and chestnuts, then season and cook gently for another hour, lid off.

Notes

  • Cook in a preheated oven, 160°C/fan 140°C/325°F/Gas Mark 3, for the same length of time.
  • Serve with rice, mash or baked potatoes.
  • The fresh, roasted chestnuts taste much better in the stew than the vacuum-packed ones. 
  • Prep Time: 120 minutes
  • Cook Time: 15 minutes

Nutrition

  • Serving Size: 553g
  • Calories: 812.7
  • Sugar: 6 g
  • Sodium: 630.2 mg
  • Fat: 50.6 g
  • Saturated Fat: 16.8 g
  • Carbohydrates: 58.5 g
  • Fiber: 2.6 g
  • Protein: 8.7 g
  • Cholesterol: 49.1 mg

Find it online: https://www.greedygourmet.com/recipes-by-cooking-times/2-to-3-hours/beef-chestnut-and-red-wine-stew/