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Winter Beef and Chestnut Casserole (Slow Cooker Version)

This hearty casserole uses cubed shin, stewing or braising beef cooked slowly until tender in a slow cooker.

Prep Time: 20 mins
Cook Time: 10 hours
Serves 4

Ingredients:

  • 450g/1lb lean boneless shin, stewing or braising beef, cut into 2.5cm/1 inch cubes
  • 10ml/2 tsp ground nutmeg
  • 20ml/2tsp oil
  • 8 shallots, peeled and left whole
  • 2 garlic cloves, peeled and crushed
  • 175g/6oz baby carrots, topped and left whole
  • 4 tomatoes, skinned, deseeded and roughly chopped
  • Grated zest of 1 lemon
  • 450ml/ 3/4 pint good, hot beef stock
  • 200ml/7 floz good red wine
  • 15ml/1tbsp fresh thyme leaves
  • 200g/7 oz cooked and peeled whole chestnuts

Method:

  1. Place the flour, seasoning and nutmeg into a large plastic food bag. Add the beef in batches and coat with the seasoned flour.
  2. Heat the oil in a non-stick frying pan and cook the beef for 4-5 minutes until brown on all sides. Transfer to a large slow cooker.
  3. In the same frying pan cook the shallots, garlic and carrots for 2-3 minutes. Spoon over the beef with the tomatoes.
  4. Add the remaining ingredients and turn a large slow cooker to HIGH and cook for 4-6 hours or LOW for 8-10 hours, or according to your manufacturers\’ handbook.
  5. Serve with mustard mash.



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