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Beef, Red Wine and Chestnut Casserole

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Can be made weeks ahead and frozen

Can be made weeks ahead and frozen

Ingredients

Serves: 4

Metric Cups
  • 1⅓ kilograms brisket (beef)
  • 3 tablespoons plain flour
  • 3 tablespoons olive oil
  • 120 grams pancetta (diced)
  • 16 shallots (quartered)
  • 2 tablespoons tomato puree
  • 400 millilitres red wine
  • 400 millilitres beef stock (hot)
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 250 grams chestnut mushrooms
  • 240 grams chestnuts (peeled, can use tinned)
  • 2⅞ pounds brisket (beef)
  • 3 tablespoons all-purpose flour
  • 3 tablespoons olive oil
  • 4¼ ounces pancetta (diced)
  • 16 shallots (quartered)
  • 2 tablespoons tomato puree
  • 14 fluid ounce red wine
  • 14 fluid ounce beef broth (hot)
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 8⅚ ounces cremini mushrooms
  • 8½ ounces chestnut (peeled, can use tinned)

Method

Beef, Red Wine and Chestnut Casserole is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to Gas 2.
  • Toss the beef in flour.
  • Heat some of the oil and fry the pancetta until crisp.
  • Remove from the oil, fry shallots until soft. Put into a casserole dish.
  • Add the rest of the oil and brown the beef. Add to the dish.
  • Put the tomato puree and wine in the dish and simmer, uncovered for 4 minutes.
  • Add the pancetta, beef, stock, bay leaf and thyme.
  • Season and then heat until simmering.
  • Cover and cook in the oven for two hours.
  • Add the shallots, chestnuts and mushrooms and cook for another 30 minutes. Serve with mash and peas.
  • Preheat the oven to Gas 2.
  • Toss the beef in flour.
  • Heat some of the oil and fry the pancetta until crisp.
  • Remove from the oil, fry shallots until soft. Put into a casserole dish.
  • Add the rest of the oil and brown the beef. Add to the dish.
  • Put the tomato puree and wine in the dish and simmer, uncovered for 4 minutes.
  • Add the pancetta, beef, stock, bay leaf and thyme.
  • Season and then heat until simmering.
  • Cover and cook in the oven for two hours.
  • Add the shallots, chestnut and mushrooms and cook for another 30 minutes. Serve with mash and peas.
  • Tell us what you think