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20 December 2012,21:50 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Cook the chestnuts in simmering water for about 7 minutes. Peel off the thick outer skin and thin inner skin while still warm, removing from the water one at a time.
  • Heat the butter and oil in a flameproof casserole, add the bacon and beef in batches and cook, stirring occasionally, until browned.
  • Remove the meat with a slotted spoon.
  • Add the onion to the casserole and fry, stirring, until softened. Drain off most of the fat.
  • Return the meat to the casserole, sprinkle in the flour and cook, stirring, for 1-2 minutes.
  • Stir in the brown ale, stock, nutmeg, orange juice and half the rind. Season to taste. Bring to the boil, stir well to loosen the sediment, then add the chestnuts. Cover tightly with foil and a lid and bake at 170°C (325°F) mark 3 for about 45 minutes.
  • After 45 minutes baking time, add the celery to the casserole and continue baking for about 1 hour until the meat is tender.
  • Serve with the remaining orange rind and the parsley sprinkled over the top.


  • 18 fresh chestnuts, skins split 
  • 15 grams butter
  • 15 ml Cooking oil
  • 2 bacon rashers, rinded and chopped 
  • 900 grams stewing steak, cubed
  • 1 medium onion, skinned and chopped 
  • 15 ml plain flour 
  • 300 ml brown ale 
  • 300 ml beef stock 
  • Pinch of freshly grated nutmeg 
  • Finely grated rind and juice of 1 orange 
  • Salt and pepper
  • 3 celery sticks, chopped 
  • Chopped fresh parsley, to garnish

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