Beef stew with mushrooms and chestnuts and wholemeal bread

Ingredients

For 1 serving

• Beef stew meat140 g
• Dried chestnuts30 g
• Cremini mushrooms150 g
• Onion50 g
• Beef broth300 ml
• Rosemary1 g
• Whole wheat bread40 g
• Extra virgin olive oil10 g
• Red wine60 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, celery, sulphites,

In season: October – December

Method

1. The evening before, or at least 4 hours ahead, soak the dried chestnuts in cold water; drain and rinse them, removing any bits of skin left.
2. Peel and chop the onion. Heat the oil in a heavy-based casserole over medium-high heat and brown the beef with the onion for 6 minutes, turning, until golden on all sides.
3. Deglaze with the red wine and let it bubble for 2 minutes; pour in the stock, add the chestnuts and rosemary, season with salt and pepper, cover and cook over low heat for 60 minutes.
4. Meanwhile wipe the mushrooms with a damp cloth, trim the base of the stalks and cut them into quarters.
5. Add the mushrooms and cook uncovered for another 20 minutes, until the meat is tender, the chestnuts mash with a fork and the sauce is thick.
6. Toast the sliced wholemeal bread in a dry frying pan for 1–2 minutes per side, until crisp, and serve it with the stew.