Festive Beef Stew with Mushrooms, Chestnuts and Cranberries

This Festive Beef Chestnut Stew with mushrooms, chestnuts and cranberries is a rich and warming holiday main. The slow-cooked beef becomes tender while the chestnuts and cranberries add sweetness and depth – perfect for a cozy Christmas or winter dinner.

Hello everyone. What’s up? It’s already the mid of November, can you believe that?

If you’re looking for a dinner that combines comfort, elegance, and seasonal flavours, this festive beef chestnut stew is your ticket. It layers hearty beef with savoury mushrooms, buttery chestnuts and tart cranberries, all in a deep red wine-based sauce. So, let’s dive into this festive beef chestnut stew.

Why You’ll Love This Festive Beef Chestnut Stew

• Warm & festive flavours: Chestnuts, cranberries and rosemary give unmistakable holiday character.
• Hearty and comforting: Stewed beef and mushrooms make for a satisfying winter dish.
• Make-ahead friendly: Stews like this often taste better the next day as the flavours deepen.

Flavour and Texture Profile

This dish balances savoury and sweet beautifully. The beef and mushrooms bring rich, meaty depth; the chestnuts give a soft, nutty texture; and the cranberries bring a bright twist of tartness. The sauce is glossy and full-bodied – ideal for those chilly evenings.

Ingredients You’ll Need for This Festive Beef Chestnut Mushroom Stew

Before you start, gather your ingredients – this festive beef chestnut mushroom stew comes together easily once everything is prepped and ready. Each component contributes its own rich depth and warmth to the dish.

• Beef: Use stewing beef such as boneless chuck roast, cut into generous cubes. It becomes beautifully tender as it simmers.
• Mushrooms: Button mushrooms give an earthy depth that complements the beef and chestnuts.
• Chestnuts: Cooked and roughly chopped, they add buttery texture and a hint of sweetness.
• Cranberries: Dried cranberries bring gentle tartness and a festive pop of flavour.
• Shallots or onions: Provide subtle sweetness and aroma; pearl onions make a nice festive variation.
• Garlic and herbs: Rosemary and thyme infuse the stew with cozy, aromatic flavour.
• Mini carrots: Add colour, sweetness, and rustic charm to the final dish.
• Red wine: Builds the deep, hearty sauce that gives the stew its luxurious taste.
• Beef broth or water: Keeps everything tender and juicy as it simmers.
• Olive oil: Helps achieve that perfect sear on the beef and adds richness to the base.
• Seasonings: Smoked paprika, white pepper, and salt round out the rich winter flavour profile.

How to Make This Festive Beef Chestnut Mushroom Stew

Start by heating olive oil in a large Dutch oven or heavy-bottomed pan. Sear the beef in batches until browned on all sides, then remove and set aside. In the same pot, cook the mushrooms over medium-high heat without adding oil until they release moisture and begin to brown. Add a little more olive oil, then stir in the shallots, garlic, and rosemary, cooking for a few minutes until fragrant.

Next, add the chestnuts, cranberries, and spices, letting them cook briefly to absorb the flavours. Return the beef to the pot, pour in the red wine and hot broth, and stir well. Lower the heat and let the stew simmer gently for about an hour to an hour and a half, until the beef is tender and the sauce has thickened. Add the carrots near the end and cook until soft. Taste and adjust seasoning as needed. Serve the stew warm with mashed potatoes, roasted vegetables, or even a spoonful of cranberry sauce for an extra festive touch.

More Delicious Festive Mains Recipes

Are you looking for more festive mains like this Festive Beef Chestnut Stew? Be sure to check more recipes below:

• Christmas Venison Stew
• Festive Chestnut Sausage Pasta with Brandy and Pancetta
• Christmas Veal Meatballs (With a Luscious Cranberry Glaze)
• Festive Mini Nut Roast with Chestnuts, Rosemary and Cranberries

I’d love for you to try this Festive Beef Chestnut Stew with mushrooms and cranberries. If you give it a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

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Festive Beef Stew with Mushrooms, Chestnuts and Cranberries

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Christmas, Festive Mains, Chestnut RecipesDifficulty: Easy

Servings

6-8

servings

Prep time

30

minutes

Cooking time

3

hours 

20

minutes

A rich and comforting holiday main: this Festive Beef Chestnut Stew with mushrooms, cranberries, chestnuts, rosemary, and red wine.

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Ingredients

• ~ 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

Directions

• 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!