450g beef (braising or chuck steak), cut into cubes and tossed in seasoned flour
1 onion , chopped
2 sprigs thyme
300ml fresh beef stock , or from a cube
200g cooked, peeled chestnuts , fresh or vacuum pack
2 carrots , sliced
250ml red wine
1.Fry the beef in a little oil over a high heat until browned in a small casserole dish. Add the onions and keep frying until they start to brown. Add the thyme, wine and stock, bring to the boil, then turn down the heat and simmer for 1 hour, lid on.
2.Add the carrots and chestnuts, season and cook gently for a further hour, lid off.
Ready in 2 hours, 10 minutes