Chestnut Ragout
Ingredients
500g chestnuts, cooked and peeled
500g diced beef
150g plain flour
1 teaspoon salt
50ml olive oil
1 brown onion, diced
1 carrot, diced
2 sticks celery, diced
150gm bacon or pancetta, diced
250ml red wine
500ml beef stock
1 teaspoon dried thyme
1 bay leaf
3 tablespoons tomato paste
1 teaspoon sugar
Method
Place plain flour and salt in a bowl. Add diced beef and toss to coat.
Heat a heavy-based dutch oven on medium heat. Add olive oil, onion, carrot and celery. Sauté until veggies begin to soften. Add bacon or pancetta and continue stirring until browned. Remove and set aside.
Add more olive oil to the pan then add diced beef in batches. Stir each batch until brown then remove with a slotted spoon.
Return veggies and beef to pan. Add wine, stock, thyme, bay leaf, tomato paste and sugar. Stir and bring to a boil before turning to a low heat and simmering for approximately 90 mins.
After this time, ragout will have thickened. Add chestnuts and simmer for a further 30 mins before serving on a bed of polenta with a sprig of fresh thyme.
Prep Time
Cooking Time
2hrs 30 mins
Serves
6