Beef Stew With Chestnuts
This hearty beef stew recipe combines tender cubes of beef with a medley of vegetables and savory flavors. The meat is coated in a seasoned flour mixture and seared for a delicious depth of flavor before slow-cooking with aromatic ingredients and a splash of red wine. The result is a comforting and satisfying dish perfect for warming up chilly evenings. Serve this flavorful stew piping hot for a wholesome meal that is sure to delight your taste buds.
— Constant Cookbook
Ingredients
- 3 lb. boneless stewing beef, cut into 1-inch
- cubes
- 1/3 cup all-purpose flour
- Salt and freshly ground pepper, to taste
- 3 Tbs. olive oil
- 1 large yellow onion, peeled and finely chopped
- 2 garlic cloves, crushed
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 8 oz. new potatoes, cut into 1/2-inch pieces
- 1 cup steamed chestnuts
- 1 Tbs. tomato paste
- 1 1/2 cups beef stock
- 1 1/2 cups red wine
Instructions
- In a large bowl, toss the beef with the flour, salt and pepper to coat evenly.
- In a large sauté pan over medium-high heat, warm half the olive oil until just smoking. Add half the beef and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining oil and beef. Add the onion, garlic, carrots, celery, potatoes, chestnuts, tomato paste and stock to the slow cooker and stir to combine.
- Off the heat, pour the wine into the sauté pan and set over medium-high heat. Bring to a simmer, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 6 hours according to the manufacturers instructions. Ladle the stew into bowls and serve immediately.
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