Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chestnut Stew Recipe
    Lost? Site Map

    Chestnut Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    David GM's Note:

    A wonderful pie from the site (very slightly adapted). This is not just any old chestnut pie but one where the chestnuts take on the flavours of the stew and melt have melt in the mouth softness.the flavours of the stew their sweetness perfectly complemented by the rosemary.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    to serve

    • crispy salad leaves

    to garnish


    1. 1
      Boil the potatoes and sweet potato separately until soft - about 25 minutes each.
    2. 2
      Meanwhile boil the chestnuts for 20 minutes in the stock.
    3. 3
      Sauté the rosemary, remaining vegetables, dates, yeast extract and tomatoes in the olive oil. Add this to the chestnuts and their juice (which should be mostly soaked up by now) and simmer for about 15 - 20 minutes.
    4. 4
      Heat the soya milk then using a hand-blender (rather than a whisk) blend it with the oil. Once the oil and soya milk are blended, blend in the lime juice (to emulsify the oil and soya milk).
    5. 5
      Drain the potatoes and mash them with 3 tablespoons soya milk mixture, parsley and some salt and pepper.
    6. 6
      Blend the remaining soya milk mixture with mustard, bouillon mix, and the garlic clove.
    7. 7
      Mix together the balsamic vinegar, black strap molasses, carob powder, corn flour, tomato puree, and orange juice to make a paste. Add to the chestnuts and vegetables whilst stirring over a low heat until the sauce thickens.
    8. 8
      Divide the mixture into six 12 cm / 4" - 5" pots then cover with a layer of mashed potato, and finally top with the 'cheesy' sauce.
    9. 9
      Place in a preheated oven 180°C (350°F) Gas Mark 4 for about 20 minutes until the topping goes bubbly and golden.
    10. 10
      Alternatively make 6 stacks of the potato coated with the sauce and grill them for 10 minutes to serve separately with the hot stew.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on April 07, 2011


      This recipe is very rich and hearty.. My family didn't miss the meat one little bit!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chestnut Stew

    Serving Size: 1 (1104 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 482.2
    Calories from Fat 46
    Total Fat 5.1 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 252.4 mg
    Total Carbohydrate 99.6 g
    Dietary Fiber 20.9 g
    Sugars 23.6 g
    Protein 19.5 g

    The following items or measurements are not included:

    vegetable stock

    fresh rosemary

    yeast extract

    carob powder

    apple sweetened fortified soya milk

    rapeseed oil

    instant bouillon granules

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites