This is a really easy and tasty stew. Very warming without any spice.
The chestnuts add a lovely bite of sweetness to this dish. And the port helps add some sweetness too.
This is an adaptation of a recipe for Venison and chestnut stew. I’ve made the original just leaving out the flour and adding less liquid, and it works very well.
Beef is a good substitute though and much more widely available. I also add in mushrooms and carrots.
This goes well with rice but it tastes best served with creamy mash potatoes with chopped chives.
You can find chestnuts in some stores at this time of year. I’ve never cooked them from raw. I know they smell gorgeous while roasting. But I also know they’re a bit of a pain to peel. So I use the vacuum-packed variety which work very well in this.
Chestnuts are quite good for you apparently. They are said to be a good source of manganese, copper and magnesium, as well as being full of vitamin C, B1, B2, and B6 and folic acid.
Beef is also nutritious, being a great source of iron, B12 and protein. And there’s rashers in this so it really is full of protein.
Try to make sure the beef you use is quite fatty. It may not be the healthiest but it’s best for stewing and it makes the whole thing taste more creamy. The beef I bought for this was labelled slow-cook beef – and it’s very good beef – but to be honest next time I’ll be buying a fattier cut. The streaky bacon rashers will help – but also don’t pick lean beef for this.
How much protein?
Over 60g per serving.