So, I don’t really want to go on about the weather too much but you know what this cold cold Wednesday needs? A lovely warming casserole!
I’ve been making this dish, or a variation of, for a few years now and it’s always a winner. I think the recipe originated on the BBC Good Food website but I can’t see it on there anymore which makes me glad that I am a recipe hoarder as I wouldn’t want to lose this one!
I know from my notes that I’ve made tweaks to the recipe over time but I always think casseroles are quite forgiving, you can get away with chucking pretty much anything in there!
Generally I cook this casserole in the oven in my Le Creuset casserole dish, however you could easily throw it in the slow cooker. If you want to do that, I would just brown the beef for a few minutes before putting all the ingredients into the slow cooker on high for 4-6 hours, or low for 6-8 hours, popping the mushrooms in about an hour before the end of the cooking time.
The beef comes out wonderfully tender after being slow-cooked either way and the chestnuts really do add a nice texture to the meal. The quantities here will serve two but can obviously be easily doubled.
Beef, Red Wine and Chestnut Casserole
Cut the beef into cubes and toss into seasoned flour. Fry the beef cubes in a small casserole dish in a little oil over a high heat until they are browned.
Add the onions and fry for a couple of minutes until they start to brown slightly. Remove the leaves from the sprigs of thyme and add to the casserole dish along with the wine and stock. Bring to the boil and turn down the heat. With the lid on the dish, simmer for one hour.
Add the carrots, chestnuts and mushrooms to the casserole dish. Season and cook gently for a further hour with the lid off.
I served this with a pile of fluffy mashed potato which is always my favourite accompaniment to a casserole – along with some lovely buttery crusty bread. Yum!