Braised beef with chestnuts

Name: Braised beef with chestnuts
Prep time: 20 min
Total time: 125 min
Yield: 4
Ingredients: 2 tbsp white flour; 4 dl beef bouillon; 400 g beef ragout; 80 g diced bacon; 1 garlic clove; 400 g celeriac; 350 g carrots; 250 g white mushrooms; 2 onions; a little pepper; ½ tbsp rosemary needles; 1 tsp salt; clarified butter for frying; 1 tbsp tomato puree; 250 g frozen peeled chestnuts; 3 dl red wine

Ingredients

4 people

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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
kochen@bettybossi.ch

Meat

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

Meat

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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