Autumnal beef & chestnut casserole

Now here's a real winter warmer that doesn't take long to prepare, then you can just pop it in the oven and put your feet up until it's ready!

• Preparation: 25 mins
• Cooking: 90 mins
• Serves: 4

What you need:

• 450g/1lb lean boneless shin, stewing or braising beef, cut into 2.5cm/1inch cubes
• 30ml/2tbsp plain flour seasoned with salt and freshly milled black pepper and 10ml/2tsp ground nutmeg
• 20ml/2tsp oil
• 8 shallots, peeled and left whole
• 2 garlic cloves, peeled and crushed
• 175g/6oz baby carrots, topped and left whole
• 4 tomatoes, skinned, deseeded and roughly chopped
• Grated zest of 1 lemon
• 450ml/¾pint good, hot beef stock
• 200ml/7floz good red wine
• 15ml/1tbsp fresh thyme leaves
• 200g/7oz cooked and peeled whole chestnuts

What you do:

1. Preheat the oven to Gas mark 3,170°C,325°F.
2. Place the flour, seasoning and nutmeg into a large plastic food bag. Add the beef in batches and coat with the seasoned flour.
3. Heat the oil in a non-stick frying pan and cook the beef for 4-5 minutes until brown on all sides. Transfer to a 1.2L/2pint ovenproof casserole dish.
4. In the same frying pan cook the shallots, garlic and carrots for 2-3 minutes. Spoon into the casserole dish with the tomatoes.
5. Add the remaining ingredients to the casserole dish, bring to the boil, cover and transfer to the oven to cook for 1½-2 hours.
6. Serve with mustard mash.

Cook's tip:

This recipe is perfect cooked in a slow cooker, but always refer to the manufacturer’s instructions first

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