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Beef, red onion & chestnut stew
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1kg lean braising beef from the meat counter, cut into large chunks
2 tbsp light olive oil, plus extra for frying
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.
Typical values per serving:
High in protein
This recipe was first published in January 2019.