© 2026 | http://angiesrecipes.blogspot.com
© 2026 | http://angiesrecipes.blogspot.com
The slow-cooked beef stew with chestnuts is a warming, comforting casserole packed with rich flavours and hearty ingredients. It combines tender chunks of beef chuck roast, distinctively robust Pancetta with the earthy sweetness of chestnuts and an aromatic blend of thyme, cinnamon and tangerine peel. It tastes wonderful with a green vegetable, buttered egg noodles, or some celeriac/potato mash and benefits from being made a day or two in advance, or frozen, which works beautifully. You can also make this in your slow cooker for 4-6 hours at slow.
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- Preheat the oven to 160C/320F. Season the beef with salt and pepper. Heat a large casserole over a medium heat, add the pancetta and fry for 2-3 minutes until golden. Remove with a slotted spoon and set aside. Add 1 tbsp tallow to the dish and, in batches, fry the beef for 5 minutes until evenly browned, adding more tallow if necessary. Remove and set aside.
- In the same dish, add the remaining tallow along with the onions, garlic, celery and a little salt and pepper. Fry for 10 minutes. Pare 3 strips of peel from the tangerine or orange and add to the dish along with the beef, pancetta, thyme sprigs and cinnamon sticks. Pour in the wine and stock, add tomato paste and bring to the boil. Cover and transfer to the oven for 2 hours.
- Meanwhile, finely grate the remaining zest from the tangerine or orange and combine with the parsley and a little salt. Set aside.
- Take the casserole out of the oven, stir in the chestnuts, cover and return to the oven for a further 30 minutes. Taste for seasoning, then serve scattered with the parsley and tangerine zest mixture.
© 2026 | http://angiesrecipes.blogspot.com
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26 comments:
...what a fabulous winter dinner!
I don't use chestnuts very often but they do have a lovely nutty sweet flavor. A hearty recipe for cold weather.
A very hearty meal for the winter days, alhtough it feels like spring today as it is 17C outside and I used the warm weather to go shopping to Lidl and Russian Svetofor LOL I need me my Lidl marinated and smoked tofus...
Never would have thought to add chestnuts with beef-thanks
Que ricos los estofados con castañas, son de mis preferidos y ahora en tiempo de frío apetecen mucho. Me gusta el que nos propones.
Such an interesting add in with chestnuts, yum!
Delicious! -Christine cmlk79.blogspot.com
Great shout with the chestnuts :-D
Such a stunning winter dish!!
This looks scrumptious 😋
Looks delicious Angie, thanks for sharing.
Take care, have a great day!
Angie, this stew looks like pure winter comfort, the combination of beef, pancetta, chestnuts, thyme, and that hint of tangerine peel is such a gorgeous mix of hearty and aromatic. I am craving for one now
Gracias por la receta. Te mando un beso
I've never thought of adding chestnuts or any nuts to beef stew. I bet it tastes good. Your stew looks delicious by the way.
That does look nice, and I would add some mashed potatoes on the side.
If I lived next door and got a plate of this, I would be very happy!
Tandy (Lavender and Lime) https://tandysinclair.com
Chestnuts are something I find I don’t use all that often. I have used them in the past, but not the recent past. Because I have been craving stew, I love the addition of them. I’m going to keep this recipe in mind for the future. As always, your photos are beautiful.
Looks delicious and will warm you up on a cold day.
The chestnuts are a great idea for added texture to the stew. It looks hearty & comforting.
Estupenda receta para el frío. Gracias Angie.
Buen fin de semana.
Un abrazo.
I make a wonderful pork and chestnut stew with Marsala -- lovely. I know I will love your beef version, too, with the citrus and cinnamon.
That does look a tasty dish for these cooler winter months.
All the best Jan
Angie, this beef stew with chestnuts sounds so comforting! I love how the chestnuts must add a lovely sweetness and depth.
That looks amazing, Angie!
A nice and warming dish, perfect at this time of the year.
That looks pretty interesting! I love to use chestnuts for the stuffing of my Xmas chicken roll alongside with dried porcini, sausage meat and brandy. Never used if for a stew, but it sounds wonderful :)
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