Beef and chestnut casserole
Preparation time: 25 minutes
Cooking time: 1½-2 hours
450g (1lb) lean boneless shin, stewing/braising beef, cut into
2.5cm (1in) cubes
30ml (2tbsp) plain flour seasoned
with salt and freshly milled black pepper and 10ml (2tsp) ground nutmeg
20ml (2tsp) oil
8 shallots, peeled and left whole
2 garlic cloves, peeled and crushed
175g (6oz) baby carrots, topped and left whole
4 tomatoes, skinned, deseeded and roughly chopped
Grated zest of 1 lemon
450ml (¾pint) good, hot beef stock
200ml (7floz) good red wine
15ml (1tbsp) fresh thyme leaves
200g (7oz) cooked and peeled whole chestnuts
1 Preheat the oven to 170°C/R3.
2 Place the flour, seasoning and nutmeg into a large plastic food bag. Add the beef in batches and coat with the seasoned flour.
3 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.
4 In the same frying pan cook the shallots, garlic and carrots for 2-3 minutes. Spoon into the casserole dish with the tomatoes.
5 Add the remaining ingredients to the casserole dish, bring to the boil, cover and transfer to the oven to cook for 1½-2 hours.
6 Serve with mustard mash.