Beef Casserole with Chestnuts, Mushrooms & Winter Spice

Beef casserole with chesnuts, mushrooms and winter spice served in a casserole dish and sprinkled with parsley
  • 6 servings
  • 120 minutes to prepare
Print This


  • 2 medium onions, roughly chopped
  • 2 garlic cloves, peeled and sliced
  • 800g braising steak, cut into bite-sized chunks
  • 50g seasoned flour
  • 3tbsp olive oil
  • 1ltr beef stock
  • 75ml port
  • 1-2tbsp red currant jelly
  • 25g dried porcini mushrooms
  • 200g chestnuts, fresh or prepack, roughly chopped
  • 2 bay leaves
  • 5 juniper berries
  • ¼tsp grated nutmeg
  • 2 sprigs each of fresh thyme and rosemary
  • Chopped flat leaf parsley


Start by mixing the seasoned flour with a pinch of the nutmeg and coat the beef, shaking off any excess, reserving the left over flour.

Then heat a large frying pan with 2 tbsp of olive oil and fry the beef in two batches until browned all over and transfer to the casserole dish.

In the same pan, fry the onions in the remaining tablespoon of olive oil just until they begin to brown, then add the garlic and fry for one more minute before adding the port, then transfer to the casserole dish.

Stir in any leftover flour and then pour in the beef stock. Add the thyme, rosemary,
bay leaves, dried porcini mushrooms and juniper berries and bring to a boil then reduce the heat to a simmer.

After about one hour, add the porcini mushrooms, chestnuts and red currant jelly then continue to simmer for a further 30 minutes until the meat becomes lovely and tender.

Finally, sprinkle with freshly chopped parsley before serving.