Braised beef with chestnuts

Total: 2 hr 5 min. | Active: 20 min.
Nutritional value / person: 431 kcal
, Fat: 10 g
, Carbohydrate: 36 g
, Protein: 33 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


clarified butter for frying
2 tbsp white flour
1 tsp salt
a little pepper
400 g beef ragout

To braise the beef

80 g diced bacon
2 onions, sliced
1 garlic clove, thinly sliced
400 g celeriac, cut into sticks
350 g carrots, 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
½ tbsp rosemary needles, finely chopped
salt and pepper to taste
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How it's done

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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.

Good to know
Serve with: Boiled rice

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