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Autumnal beef and chestnut casserole

Autumnal beef and chestnut casserole

You won’t be missing the summer sun for a second with this fabulous warming dish.

Cooking Time:

1½-2 hours

Serves:

4 people

Preparation Time:

25 minutes

Ingredients:

450g/1lb lean boneless shin, stewing or braising beef (make sure your beef has the Quality Stardard Mark!), 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

Instructions:

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.

Tip from Simply Beef and Lamb:
This recipe is perfect cooked in a slow cooker, but always refer to the manufacturer’s instructions first.

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