Beef And Chestnut Stew
“A mind-blowing flavor blend you can’t miss out.”
Original Recipe Author
We all turn to warm meals to comfort us during the cool fall nights, like beef stew!
However, today, we’re adding our twist to the traditional meal and turning it into a beef and chestnut stew.
Adding chestnut to your stew adds a whole new layer of a buttery, nutty flavor that enhances the overall meal.
Plus, the texture of chestnut provides a slight contrast to the softness of beef, making every bite a pleasant balance between flavors and textures.
Interested in trying it out? Head to the kitchen, put on your apron, and let’s begin!
Beef And Chestnut Stew
- Minute steak roast
- Some turmeric
- Whole allspice
- Bay leaves
- 2 onions (cut into quarters)
- 5 garlic cloves
- A bushel of celery
- Chopped parsley
- 1 tbsp. date syrup
- 1 tbsp. chicken soup mix
- 5 whole allspice berries
- Kosher salt
- Coarse black pepper
- 2 tbsp. pomegranate concentrate (or teriyaki sauce)
- Peeled chestnuts (ready-to-eat)
- Place the roast in hot water with some turmeric, allspice, and bay leaves until it’s soft. Poke the roast with a fork; if it goes in and out easily, it’s entirely soft and ready to go!
- Strain the roast from the excess water and allow it to cool.
- Once it’s cool enough, you can start slicing. Avoid slicing before it has cooled down entirely.
- Sear the roast slices in a wide pot to seal them. This only takes a few minutes; then, you can remove them.
- Fry some onions in the same pot until they turn golden.
- Add a nice amount of celery (cut with its stalks), some chopped parsley, five garlic cloves, and fry with the onions.
- Mix in the turmeric, tablespoon of date syrup, and cumin.
- Lower the flame to let it steam for about 10 minutes.
- Place the sliced roast back in the pot and add about 1½ cups from the meat gravy mixed with a tablespoon of chicken soup mix.
- Sprinkle five whole allspice berries, kosher salt, and coarse black pepper, and mix until well combined.
- Let the mixture cook for about an hour on low flame.
- Drizzle two spoons of pomegranate concentrate and add the ready-to-eat peeled chestnuts.
- Cook the stew until the sauce is just as thick as you can see in the picture here.
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Oh, and we almost forgot!
This Beef And Chestnut Stew is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!