Save to your scrapbook

    Beef, red onion & chestnut stew

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Beef, red onion & chestnut stew

    • Preparation time: 30 minutes
    • Cooking time: 2.5 hours
    • Total time: 3 hours

    Serves: 6


    1kg lean braising beef from the meat counter, cut into large chunks
    2 tbsp light olive oil, plus extra for frying
    500ml stout
    2 sticks celery, finely sliced
    5 red onions, sliced
    2 star anise
    1/4 tsp white pepper
    75g cooked chestnuts, chopped
    200ml Cooks’ Ingredients Beef Stock
    25g pack parsley, roughly chopped



    1. Preheat the oven to 170°C, gas mark 3. Season the beef. Heat the oil in a large lidded casserole dish and brown the beef on all sides until it starts to caramelise. Remove from the casserole and put in a bowl.

    2. Add a little of the stout to the casserole to deglaze it, then pour over the beef, using a spatula to clean the casserole.

    3. Gently fry the celery, onion and star anise in the casserole for 15 minutes until softened, but not coloured, and season well. Return the beef to the casserole with the chestnuts, stock and remaining stout
    and bring to the boil. Place in the oven, covered, for 21/2 hours until the beef is tender and shreds easily with a fork.

    4. Stir in the parsley and serve with mashed potato and cooked greens.


    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars