Beef, chestnut and red wine casserole

Beef, chestnut and red wine casserole

  • serves 4
  • A little effort

Warm up this winter with a hearty stew. You can't go wrong with chunks of beef, chestnuts and carrots slow cooked together in red wine

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Try this chicken, leek and Dijon casserole, then check out our vegetarian casserole.

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Ingredients

  • beef (braising) or chuck steak or flour
  • onion 2, chopped
  • thym e 4 sprigs
  • olive oil
  • beef stock 600ml, cube or concentrate
  • chestnuts 400g, vacuum pack or fresh
  • carrots 4, sliced
  • red wine 500ml

Method

  • Step 1

    Toss 1kg chunked braising beef in seasoned flour then fry in a little oil until browned.

  • Step 2

    Add 2 chopped onions and fry until they start to brown. Add thyme, red wine and beef stock, bring to the boil, then turn down the heat and simmer for 1 hour, lid on. Add sliced carrots and  chestnuts, season and cook for a further hour, lid off.

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