Winter-warming Beef and Chestnut Stew

Another good recipe for the slow-cooker.  I’m not sure where I got this recipe from but I have been making it for years; originally on the hob and in the oven, but last year I graduated it to my slow-cooker and it works really well.  I still seal off the meat (and veg) in my fry pan as I believe it gives this stew just another touch of delicious taste.

Using a plastic bag to coat the meat is just so easy and saves getting messy fingers.  A quick shake and the meat is perfectly coated in flour and seasonings.

I’ve written the recipe as I usually make it but this time I exchanged ordinary quartered onions for the shallots, and chantenay carrots for the baby carrots as that was what was in my vegetable basket and needed using up.  I usually have a packet or two of chestnuts in my store cupboard and there is always beef stock in my freezer so apart from getting some fresh thyme and the steak, I was good to go.

INGREDIENTS:

1lb lean braising steak, cut into 1” cubes
2 tablespoons gluten-free flour or buckwheat flour
Salt and freshly ground black pepper
2 teaspoons ground nutmeg
2 teaspoons oil of choice, olive or coconut
8 shallots, peeled and left whole
2 garlic cloves, peeled and crushed
8oz baby carrots, topped and left whole
Carton of tinned chopped tomatoes
Zest of 1 lemon
¾ pint good, hot beef stock
7fl oz good red wine
1 tablespoon fresh thyme leaves
7oz cooked and peeled whole chestnuts

METHOD:

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Steak coated in buckwheat flour and seasonings

In a large plastic food bag, mix the flour, salt, pepper and nutmeg. Add the beef  and shake to coat.
Heat the oil in a large fry pan and cook the beef for 4 to 5 minutes until browned on all sides. Transfer to a slow cooker.

 

 

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Ready for a long slow cook

 

In the same fry pan, cook the shallots, garlic and carrots for 2 to 3 minutes and pour over the beef together with the tomatoes.
Add the lemon zest, stock, red wine, thyme leaves and chestnuts.

 

Cover and cook for 7 to 10 hours on LOW.

Serve with either cauliflower rice, or your favourite mix of  brown/red /black rice.  Alternatively, this stew goes really well with a mustard mash.

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NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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