Rich, hearty and beautifully warming, this winter stew is the perfect comfort dish. Easy to make, this succulent dish is the perfect alternative to a Sunday roast. Packed full of rich flavours, earthy chestnuts and succulent meat, this tasty stew is delicious served with seasonal veg
- 2tbsp olive oil
- 400g beef, cut into bite sized chunks
- 1 onion, chopped
- 2tsp thyme
- 300ml vegetable stock
- 200g cooked chestnuts
- 3 carrots, sliced
- 250ml red wine
Pour the olive oil into a large casserole dish and fry the beef until browned.
Add the onions and fry again until softened. Sprinkle in the thyme, and pour in the wine and stock.
Simmer for 1 hour with the lid on.
Add the carrots, chestnuts and season. Cook again for another hour, with the lid off.
Top tip for making Beef and chestnut stew
If you’re cooking the chestnuts from raw, pierce the skin and roast in a hot oven for 5 minutes. Once cool, peel