Braised beef with chestnuts

Total time: 2hr 05m
Preparation Time: 20m

For 4 people


Nathaline (FOOBY Team)

Nutritional Information

Contains 431 Kcal, 33g Protein, 36g Carbohydrates, 10g Fat


  • Meat
  • 2 tbsp white flour
  • clarified butter for frying
  • 1 tsp salt
  • 400 g beef ragout
  • a little pepper
  • To braise the beef
  • 80 g diced bacon
  • 1 garlic clove, thinly sliced
  • 2 onion, sliced
  • 400 g celeriac, cut into sticks
  • 350 g carrot, cut into sticks
  • 250 g white mushrooms, quartered
  • 250 g frozen peeled chestnuts, defrosted
  • 1 tbsp tomato puree
  • 3 dl red wine
  • 4 dl beef bouillon
  • salt and pepper to taste
  • 0.5 tbsp rosemary needles, finely chopped

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  • Meat

    Heat a little clarified butter in a frying pan. Mix the flour, salt and pepper in a deep dish. Toss the meat in the flour in batches, brown for approx. 3 mins., remove from the pan. Reduce the heat and wipe the cooking fat from the pan.
  • To braise the beef

    Fry the bacon, onion and garlic in the same pan for approx. 5 mins. Add the celeriac, carrots, mushrooms and half of the chestnuts, cook for approx. 5 mins. Add the tomato puree and cook briefly. Pour in the red wine and reduce to half the amount. Pour in the stock, bring to the boil, reduce the heat. Return the meat to the pan, cover and braise for approx. 1½ hrs. Add the remaining chestnuts and the rosemary, braise (uncovered) for a further 15 mins., season.
  • Serve with:

    Boiled rice

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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