Beef Chestnut And Red Wine Stew Recipe

Ingredients for Beef Chestnut And Red Wine Stew

• 1.5 lbs beef stew meat, cubed
• Onion
• Fresh Thyme
• Vegetable Oil
• Beef Stock
• 1 cup peeled chestnuts (canned or pre-cooked)
• 2 large carrots, peeled and chopped
• Red Wine
• Seasoned Flour

How to Make Beef Chestnut And Red Wine Stew

1. Cube 1.5 lbs beef stew meat into 1-inch pieces. Dredge the beef in 1/4 cup seasoned flour, ensuring each piece is evenly coated.
2. Heat 2 tablespoons olive oil in a large Dutch oven over high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Set the browned beef aside.
3. Add 1 large chopped onion to the Dutch oven and cook until softened and lightly browned, about 5 minutes.
4. Stir in 2 sprigs fresh thyme. Pour in 1 bottle (750ml) of dry red wine and 1 cup beef stock. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
5. Add 1 cup peeled chestnuts (canned or pre-cooked), 2 large carrots (peeled and chopped), and season generously with salt and pepper. Continue to simmer uncovered for another hour, or until the beef is very tender and the sauce has thickened slightly.
6. Serve hot, garnished with fresh parsley (optional).