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:
- Preheat the oven to Gas mark 3,170°C,325°F.
- Place the flour, seasoning and nutmeg into a large plastic food bag. Add the beef in batches and coat with the seasoned flour.
- 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.
- In the same frying pan cook the shallots, garlic and carrots for 2-3 minutes. Spoon into the casserole dish with the tomatoes.
- Add the remaining ingredients to the casserole dish, bring to the boil, cover and transfer to the oven to cook for 1½-2 hours.
- Serve with mustard mash.
This recipe is perfect cooked in a slow cooker, but always refer to the manufacturer’s instructions first
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Quality Standard beef
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