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    Beef, red onion & chestnut stew

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    Beef, red onion & chestnut stew

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

    Serves: 6

    Ingredients

    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

     

    Method

    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.

     

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