Beef, Chestnut, and Red Wine Stew

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Total Time
1hr 20mins
10 mins
1 hr 10 mins

A delicious, hearty winter meal from Olive Magazine.

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  1. Cube the beef and dredge it in the seasoned flour.
  2. Fry the beef in oil over a high heat until browned in a dutch oven.
  3. Add the onions and keep frying until they start to brown.
  4. Add the thyme, wine and stock, bring to the boil, then turn down the heat and simmer for 1 hour, lid on.
  5. Add the carrots and chestnuts, season and cook gently for a further hour, lid off.