Autumnal Beef and Chestnut Casserole
Serves: 4 Time to table: 2 hours 25 minutes
Slow cooked autumnal casserole with shin, stewing or braising cubes, root vegetables and chestnuts in red wine and stock. Warming and delicious autumn dish for four.
Method
- Preheat the oven to Gas mark 3,170°C,325°F.
- Place the flour, seasoning and nutmeg into a large plastic food bag. Add the beef in batches and coat with the seasoned flour.
- Heat the oil in a non-stick frying pan and cook the beef for 4-5 minutes until brown on all sides. Transfer to a 1.2L/2pint ovenproof casserole dish.
- In the same frying pan cook the shallots, garlic and carrots for 2-3 minutes. Spoon into the casserole dish with the tomatoes.
- Add the remaining ingredients to the casserole dish, bring to the boil, cover and transfer to the oven to cook for 1½-2 hours.
- Serve with mustard mash.
Notes
This recipe is perfect cooked in a slow cooker, but always refer to the manufacturer’s instructions first.
