Olive Magazine
Beef, chestnut and red wine casserole

Beef casserole

Published: March 25, 2015 at 4:08 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

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 beef casserole, then check out our chicken casserole, sausage casserole, vegetarian casserole and more casserole recipes.

Ingredients

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

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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