Recipes for the Web

Barrington Software Incorporated

Beef Stew with Chestnuts

Prepared in a slow cooker, this savory stew is ideal for a winter supper by the fireplace.

Accompany with a tossed green salad, crusty bread and a full-bodied red wine.

3 lb. boneless stewing beef, cut into 1-inch

cubes

1/3 cup all-purpose flour

Salt and freshly ground pepper, to taste

3 Tbs. olive oil

1 large onion, finely chopped

2 garlic cloves, crushed

2 carrots, finely chopped

2 celery stalks, finely chopped

8 oz. new potatoes, cut into 1/2-inch pieces

1 cup steamed chestnuts

1 Tbs. tomato paste

1 1/2 cups beef broth

1 1/2 cups red wine

In a large bowl, toss the beef with the flour, salt and pepper to coat evenly. In a large sauté pan

over medium-high heat, warm half the olive oil until just smoking. Add half the beef and brown on all

sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining oil and beef. Add

the onion, garlic, carrots, celery, potatoes, chestnuts, tomato paste and broth to the slow cooker

and stir to combine.

Off the heat, pour the wine into the sauté pan and set over medium-high heat. Bring to a simmer,

stirring with a wooden spoon to scrape up any browned bits from the pan bottom. Add the wine to

the slow cooker, cover and cook on high for 6 hours according to the manufacturer’s instructions.

Serves 6.

Williams-Sonoma Kitchen.

http://www.cooken.com

info@barringtonsoftware.com