Beef, chestnut and red wine casserole

Beef 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


Try this beef casserole, then check out our chicken casserole, sausage casserolevegetarian casserole and more casserole recipes.



  • 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


  • 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.