Monday, November 16, 2009

Beef and Chestnut Stew

1/2 cup flour
salt and pepper
2 tsp ground nutmeg
1 lb lean boneless shin/stewing beef cut into 1" cubes
2 tsp olive oil
4 shallots peeled and cut in half
2 cloves garlic peeled and crushed
2 carrots cut in large chunks
1 can of diced or crushed tomatoes
lemon zest (I didn't use)
16 oz of beef stock
7 oz of red wine
1tbsp thyme
7 oz whole, cooked chestnuts

Preheat oven to 325. Shake beef in ziploc with flour, salt, pepper and nutmeg. Brown beef with oil in dutch oven in batches. When the meat has been browned on all sides, remove and set aside. In same pan, cook shallots, garlic and carrots for 2-3 minutes. Add beef back in along with can of tomatoes. Add the rest of the ingredients and bring to a boil. Transfer pot from stove to oven and let cook for 1.5-2 hrs. Serve with potatoes.

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