03 January 2013,21:45 by
Ponmathi Srilekha.S

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Braised beef with chestnuts and beetroot is mixed with juicy ingredients like fresh chestnuts, butter, beef stock, warmed honey, red wine and other added elements. This dish is ideal for any types of occasion including regular meals and will surely rise up your appetite.
Serves :

Preparation Time :
45 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Preheat the oven to Gas Mark 3/170°C/325°F.
  • Cook the chestnuts in salted boiling water for about 5 minutes. Peel off the outer skins and set on one side.
  • Heat the butter and olive oil in a flameproof casserole, add the bacon and steak, and cook for 5 minutes.
  • Sprinkle with plain flour, add the red wine and beef stock, season and bring to the boil.
  • Toss in the chestnuts, cover tightly with a lid or cooking foil, and bake in the centre of the oven for 2 hours.
  • About 15 minutes before the end of the cooking time, remove the lid or foil from the casserole.
  • Place the shallots and warmed honey in a frying pan and cook slowly for 5 minutes.
  • Turn off the heat under the pan and alternate shallots and cooked beetroot around the top of the casserole.
  • Return to the oven, uncovered, for the last 15 minutes, and serve.


  • 450 grams fresh chestnuts, with slits cut in their skins
  • 25 grams of butter
  • 2 tablespoons olive oil
  • 3 rind less bacon rashers, chopped
  • 900 grams stewing steak, trimmed and cut into 5cm cubes
  • 1 tablespoon plain flour
  • 275 ml red wine
  • 275 ml Basic Beef Stock
  • Salt and freshly ground black pepper (to taste)
  • 14 shallots, peeled
  • 2 tablespoons clear warmed honey
  • 225 grams of ready-cooked Red Velvet beetroot

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