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Braised beef with chestnuts
20 m active | 2 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 431
  • Fat about 10g
  • Carbohydrates about 36g
  • Protein about 33g
This is needed
This is needed for 4 people
Meat
  • 2 tbsp white flour
  • clarified butter for frying
  • 1 tsp salt
  • 400 g beef ragout
  • a little pepper
To braise the beef
  • 80 g diced bacon
  • 1 garlic clove, thinly sliced
  • 2 onions, sliced
  • 400 g celeriac, cut into sticks
  • 350 g carrots, cut into sticks
  • 250 g white mushrooms, quartered
  • 250 g frozen peeled chestnuts, defrosted
  • 1 tbsp tomato puree
  • 3 dl red wine
  • 4 dl beef bouillon
  • salt and pepper to taste
  • 0.5 tbsp rosemary needles, finely chopped
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And that's how it's done
And that's how it's done
Meat
Heat a little clarified butter in a frying pan. Mix the flour, salt and pepper in a deep dish. Toss the meat in the flour in batches, brown for approx. 3 mins., remove from the pan. Reduce the heat and wipe the cooking fat from the pan.
To braise the beef
Fry the bacon, onion and garlic in the same pan for approx. 5 mins. Add the celeriac, carrots, mushrooms and half of the chestnuts, cook for approx. 5 mins. Add the tomato puree and cook briefly. Pour in the red wine and reduce to half the amount. Pour in the stock, bring to the boil, reduce the heat. Return the meat to the pan, cover and braise for approx. 1½ hrs. Add the remaining chestnuts and the rosemary, braise (uncovered) for a further 15 mins., season.