Beef and chestnut casseroleby mike saunders |
| Preperation time: 30 mins Cooking time: 2 hours Serves: 4 |
| Recipe Ingredients |
| 500g casserole beef or braising steak,
diced; 200g vacuum pack cooked and peeled whole chestnuts; 4 carrots, peeled and thickly sliced; 8 shallots, peeled; 1 garlic clove, peeled and crushed; grated zest and juice of one small orange; 300ml full-bodied red wine; 450ml hot beef stock; 1 tbsp red wine vinegar; 1 tbsp cranberry sauce; 2 tbsp olive oil; 1 tbsp butter; 1 tbsp flour; 1 tbsp chopped fresh thyme; salt and pepper. |
| Recipe Method |
| In a large flameproof casserole dish heat the
oil and quickly brown the beef all over. Use a slotted spoon to
remove the beef to a plate. To the casserole dish add the shallots, carrots and garlic and cook for 3 minutes. Add the wine, stock, vinegar, cranberry sauce, thyme, orange juice and half the zest. Bring to the boil. Season and return the beef to the casserole. Cover and cook in a preheated oven (160c/ gas3) for 1 hour 30 mins to 2 hours until the beef is tender. Using a slotted spoon remove the meat and vegetables. Blend the butter with the flour to make a paste and stir this into the pan juices. Heat through on the hob stirring until thickened. Return the meat and vegetables to the pot and add the chestnuts. Stir through and season. Garnish with the remaining orange zest to serve. |
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