Beef, Chestnut, and Red Wine Stew

"A delicious, hearty winter meal from Olive Magazine."
 
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Ready In:
1hr 20mins
Ingredients:
9
Serves:
2
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ingredients

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directions

  • Cube the beef and dredge it in the seasoned flour.
  • Fry the beef in oil over a high heat until browned in a dutch oven.
  • Add the onions and keep frying until they start to brown.
  • Add the thyme, wine and stock, bring to the boil, then turn down the heat and simmer for 1 hour, lid on.
  • Add the carrots and chestnuts, season and cook gently for a further hour, lid off.

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Reviews

  1. Takes care of itself in the oven while you get on with something else (like drinking the rest of the red wine).<br/>Delicious, simply and hearty.
     
  2. Yum yum. I made this with venison (instead of the beef)for my Solstice dinner party and my guests loved it. Thanks Moor Driver, its a keeper:-)
     
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