Beef & Chestnut Stew

** This is my boyfriend’s mother’s recipe and definitely something I will be cooking often!  I feel very honored to be included and taught family traditions other than my own! For a stew, it is surprisingly easy and hard to mess up. 

2 lbs of Sirloin steak; cubed
2 tbsp flour
2 tbsp olive oil
1 yellow onion; finely chopped
3 carrots; diced
3 stalks of celery; diced
1 bay leaf
2 cups of red wine
Salt & pepper
1 lb of prepared chestnuts
**I would also recommend buying canned or pre-roasted chestnuts because roasting them yourself is VERY hard.

Put the cubes of steak in a Ziploc bag with the flour.
Shake until the meat is fully coated.
In a large pan, heat up the oil & add the meat.
Cook until browned & remove from the pan.
In the same pan, add the carrots, celery & onion.
Cook on low heat until the vegetables are soft.
Once the vegetables are softs, add the meat back into the pan.
Add the bay leaf, wine, salt & pepper.
Bring to a boil.
Lower the heat to a simmer, cover & cook for 2 hours or until the meat is soft.
After the meat is soft, add in the chestnuts & cook for another 10 minutes.
Remove the bay leaf & serve.

Serving options:  I like to serve this with couscous or over buttered egg noodles. I also like topping my stews with something fresh like parsley to brighten the dish up!

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