Beef with Red Wine, Chestnuts & Dried Fruit
A rich and deeply flavorful beef stew simmered in red wine with bay leaf, peppercorns, chestnuts, mushrooms, and dried apricots. The dish combines warming spices, subtle acidity, and a touch of sweetness for a beautifully balanced sauce. An impressive centerpiece for a festive table or special occasion.
A rich and deeply flavorful beef stew simmered in red wine with bay leaf, peppercorns, chestnuts, mushrooms, and dried apricots. The dish combines warming spices, subtle acidity, and a touch of sweetness for a beautifully balanced sauce. An impressive centerpiece for a festive table or special occasion.
Info
Prep Time:
30mCook Time:
105mDifficulty Level:
Ingredients
- 50 ml olive oil
- 1½ kg beef chteni (beef blade/chuck), cut into pieces
- 1 heaped tbsp all-purpose flour
- 2 medium onions, thinly sliced
- 2 garlic cloves, crushed
- 1 tbsp tomato paste
- 50 ml brandy
- 400 ml dry red wine
- 400 ml chicken or beef stock
- 2 sprigs fresh thyme
- 2 bay leaves
- 10 black peppercorns
- 25 g cold butter, cut into small pieces
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp olive oil
- 250 g small mushrooms, left whole
- 150 g dried apricots
- 150 g cooked chestnuts
- ½ orange, juice and zest
- 1 tbsp finely chopped parsley
Directions
Cut the beef into 5–6 cm (2–2½ inch) pieces and pat dry thoroughly with paper towels. Season lightly with salt and pepper, sprinkle with the flour, and toss to coat.
Heat the olive oil in a wide, heavy-based pot. Working in batches, sear the beef for a few minutes on all sides until nicely browned and a crust has formed. Transfer the browned pieces to a plate and continue with the remaining beef.
Once all the beef has been browned, add the onions to the same pot and sauté for about 5 minutes, stirring frequently, until softened and translucent.
Add the garlic and tomato paste and sauté for 1 minute, scraping the bottom of the pot with a wooden spoon to release any browned bits.
Return the beef to the pot, along with any juices that have collected on the plate.
Once the meat and vegetables are hot and the liquid has mostly evaporated, pour in the brandy. Scrape the bottom of the pot well to loosen any caramelized bits.
Add the red wine, stock, thyme, bay leaves, and peppercorns. Bring to a boil over high heat and cook for 15 minutes.
Reduce the heat, cover the pot, and simmer gently for 1 hour 15 minutes, until the beef is partially tender.
Meanwhile, heat the 2 tablespoons of olive oil in a large skillet. Add the mushrooms, dried apricots, chestnuts, and orange zest and sauté for about 5 minutes.
Pour in the orange juice and season with salt and pepper.
Transfer the contents of the skillet to the pot with the beef.
Increase the heat and cook for another 30 minutes, until the beef is completely tender and the sauce has reduced to a thick, glossy consistency.
Remove the pot from the heat and add the cold butter, a few pieces at a time.
Gently shake the pot by its handles to help the butter melt into the sauce and give it a beautiful glossy finish.
Serve the beef with its rich, dark, glossy sauce and the chestnut, mushroom, and dried-fruit garnish. Sprinkle with chopped parsley and serve with your favorite mashed potato or vegetable purée.
Recipe Tips
For an especially rich sauce, let the stew rest for 10–15 minutes before serving. The sauce will thicken slightly as it cools, while the flavors of the wine, orange, and dried fruit will become even more pronounced.
