This Beef Mushroom Chestnut Stew with red wine, dried cranberries, and rosemary is a delicious recipe suitable for any festive celebration.Jump to Recipe
Hello everyone. What’s up? It’s already the mid of November, can you believe that? Time flies, eh? I used to think this expression referred to a bird, but, well, after a certain age, I guess this saying is about airbus speed.
Festive Recipes are Happening!
Anyway, while my American friends are preparing to celebrate Thanksgiving, I have already started my Christmas season on the blog by posting this delicious Porcini Mushroom Chestnut Soup. It might sound slightly too early, but I want some festive elements in my life. Who can rely? Besides, who can say this tasty Beef Mushroom Chestnut Stew cannot be also served for American Thanksgiving?
Last week I realized one thing. I do have many Christmas recipes. I do have many savoury Christmas recipes, too (Especially appetizers). However, I do not have many main course Christmas recipes, unless we count soup ideas. Still, when I hear a “Christmas main course”, my first association would be a roasted turkey, ham, and other meat and poultry ideas.
So, how many “Christmas main course” ideas have I gotten so far? I’ve counted for you, guys. Humm…zero! technically, this vegetarian Christmas Nut Roast could be the one. But that’s it! No turkey, no duck, no even chicken. It’s the time to fix this gap, and this Beef Mushroom Chestnut Stew would be a great choice.
Beef Mushroom Chestnut Stew
Indeed, many individuals and small families do not need an entire turkey, so why not make this recipe instead? It is packed with all the Christmas flavours like rosemary, dried cranberries, and chestnuts. It also features mushrooms, onions, garlic, carrots, and red wine. Mmm, so good!
This is a stovetop recipe, but it could be easily adjusted for the oven. I used a Dutch oven which is perfect for both stovetop and oven, but if you don’t have, grab a pan / dish you use for this purposes. If you are making this recipe in the oven, choose the lower temperature (About 325 F), and you also might need to cook the beef slightly longer, up to 3 hours.
The result? Succulent and soft meat, chestnuts, mushrooms, and vegetables in a rich and aromatic red-wine and broth sauce. The chestnuts and cranberries add a little of delectable sweetness. I served this Beef Mushroom Chestnut Stew with a potato-cauliflower-rosemary mash and some homemade cranberry-orange sauce, but you can choose whatever you fancy. In fact, the sauce is so good, that you might only want to serve it with fresh crusty rustic bread.
Also, as it always happens with stew recipes, this dish will only be better the next day. So, it’s a great recipe to make ahead the celebratory dinner as well as a perfect recipe to enjoy for a few days. That’s a time-saving one, too!
I hope you like this recipe, and please stay tuned as I am going to share another main course idea soon (This time it’s going to be poultry.)
Beef Mushroom Chestnut StewCourse: MainDifficulty: Easy
This Beef Mushroom Chestnut Stew with red wine, dried cranberries, and rosemary is a delicious recipe suitable for your Christmas celebration.
~ 1,5 lb. stewing beef (Such as boneless beef chuck roast), cut into ~ 1 and 1/2-inch pieces
3-4 tbsp. olive oil, divided
~1/2 lb. button mushrooms, slices or quartered
4-6 shallots, cut into 3-5 wedges (Substitute for 1 large onion or 1 cup of pearl onions)
3-5 garlic cloves, minced
3-4 fresh rosemary sprigs (1,5 tbsp. of leaves)
1 tsp. fresh thyme
~ 1/2 tsp. salt or more, to taste (Depends on saltiness of your broth)
1 tsp. smoked paprika
1/4 tsp. white pepper
1/4 cup dried cranberries
300 gr. cooked chestnuts (vacuum-packed), roughly chopped
1 cup of dry red wine
~1/2 cup low-sodium beef broth or water (hot)
~ 200 gr. mini carrots
- Heat 2 tbsp. of olive oil in a Dutch oven or other pan over high medium heat. Sear the beef cubes in few batches, until no longer pink, about 5 to 7 minutes for batch. Set aside. If necessary, add another tablespoon of oil while searing.
- When all the beef is browned, add the mushrooms into the same pan and cook over high medium heat for about 10 minutes, without adding any oil.
- Add the remaining tablespoon of oil and cook the onions, garlic, and rosemary rosemary, for 3 minutes.
- Add the chestnuts, cranberries, and spices. Cook for about 5 minutes.
- Return the beef along with the wine and hot broth (water). You might need a little bit more of water / broth. Reduce the heat to low-medium, cover, and let it simmer between 1 and 1 and 1/2 hours, depending on quality of the beef.
- Whet the meat is quite soft, add the carrots and cook until desired softness, about 30 minutes. Also, check the seasonings and add more salt, if needed.
- Serve with various sides such as mash potatoes, roasted potatoes, vegetables, etc. I also recommend cranberry sauce. Enjoy!