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Beef stew with orange and chestnuts

Name: Beef stew with orange and chestnuts
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 2 h 60 min
Yield: Serves 6
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

By: Louise Pickford

Published: 15 Sep 23
Updated: 25 Mar 24

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.

Easy
October 2023

Test kitchen approved

Serves 6
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

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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

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.
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.
Meanwhile, finely grate the remaining zest from the orange and combine with the parsley and a little salt. Set aside.

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.