Beef stew with orange and chestnuts

Beef stew with orange and chestnuts

Rich, hearty and full of flavour, this is the perfect winter supper with the sweet earthy flavour of the chestnuts combined with cinnamon and orange. Serve with creamy mashed potato.

Beef stew with orange and chestnuts

Find more one-pots and stews here.

  • Serves icon Serves 6
  • Time icon Hands-on time 30 min. Oven time 2 hours 30 min

Rich, hearty and full of flavour, this is the perfect winter supper with the sweet earthy flavour of the chestnuts combined with cinnamon and orange. Serve with creamy mashed potato.

Find more one-pots and stews here.

Nutrition: per serving

Calories
694kcals
Fat
29.8g (8.8g saturated)
Protein
67.4g
Carbohydrates
26.3g (14.8g sugars)
Fibre
7g
Salt
2.4g

Ingredients

  • 1.5kg beef chuck steak, cubed
  • 200g diced pancetta
  • 5 tbsp olive oil
  • 2 onions, chopped
  • 4 garlic cloves, chopped
  • 3 carrots, roughly chopped
  • 2 celery sticks, trimmed and thickly sliced
  • 1 large orange
  • 4 large thyme sprigs
  • 2 cinnamon sticks
  • 300ml red wine
  • 750ml beef stock
  • 5 tbsp tomato purée
  • Small bunch parsley, chopped
  • 250g cooked chestnuts
  • Mashed potato to serve
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Method

  1. Heat the oven to 140°C fan/gas 3. Season the beef with salt and pepper. Heat a large casserole over a medium heat, add the pancetta and fry for 2-3 minutes until golden. Remove with a slotted spoon and set aside. Add 1 tbsp oil to the dish and, in batches, fry the beef for 5 minutes until evenly browned, adding more oil if necessary. Remove and set aside.
  2. In the same dish, add the remaining oil along with the onions, garlic, carrots, celery and a little salt and pepper. Fry for 10 minutes. Pare 3 strips of peel from the orange and add to the dish along with the beef, pancetta, thyme and cinnamon. Pour in the wine and stock, add 4 tbsp of the tomato purée and bring to the boil. Cover and transfer to the oven for 2 hours.
  3. Meanwhile, finely grate the remaining zest from the orange and combine with the parsley and a little salt. Set aside.
  4. Take the casserole out of the oven, stir in the chestnuts and remaining tomato purée, then cover and return to the oven for a further 30 minutes. Taste for seasoning, then serve scattered with the parsley and orange zest mixture.

Nutrition

Calories
694kcals
Fat
29.8g (8.8g saturated)
Protein
67.4g
Carbohydrates
26.3g (14.8g sugars)
Fibre
7g
Salt
2.4g

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Recipe By

Louise Pickford

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