The roasted chestnuts add a lovely flavor to this stew, and
they're prefect for the season, too
 |
| Beef stew with baby potatoes and chestnuts |
Serve 6 to 8 Perp Time 15 minutes Cooking Time 25 minutes
Beef stew with baby potatoes and chestnuts ingredients: 1
and 1/2 kilos beef tenderloin, cut into 1 and 1/2-inch cubes. salt and pepper,
to season. 1/4 cup all-purpose flour. 1/4 cup plus 3 tablespoons olive oil,
divided. 1 large white onion, chopped. 3 cloves garlic, minced. 2 stalks
celery, finely chopped. 1 medium-sized carrot, peeled and finely chopped. 2
tablespoon tomato paste. 1 and 1/2 cups beef stock. 3 tablespoons cornstarch, dilated
in 1/3 cup water. 1/4 kilo baby potatoes, peeled and boild. 2 cups roasted
chestnuts, peeled. parsley springs for garnish
Beef stew with baby potatoes and chestnuts recipe: 1- Season
beef with salt and pepper. Lightly coat with flour and set aside. 2- In a large
saucepan, heat 1/4 cup olive oil over medium-high heat. Add beef in batches,
making sure not to crowd the pan. Cook until brown on all sides, around 4
minutes. 3- In another saucepan, heat 3 tablespoons olive oil over medium-high
heat. Add onions and garlic; sauté until onions are translucent. Add celery and
carrots; continue to cook until vegetables are tender. 4- Add tomato paste and
beef stock, stir until well combined and beef simmer for 10 minutes or until
beef is tender. 5- Add diluted cornstarch and boiled potatoes. Bring to a boil
and allow the broth to thicken. 6- Add chestnuts. Adjust seasoning with salt
and pepper. Garnish with parsley, if desired
