Slow-Cooked Beef and Chestnut Stew with Herbs and Vegetables

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 3 hours 10 minutes
• Total Time: 3 hours 30 minutes

Quick Ingredients

• 2 1/2 lb (1.13 kg) boneless beef chuck roast, cut into 1 1/2-inch cubes
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 1/4 cup (30 g) all-purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion, diced
• 3 medium carrots, cut into 1/2-inch rounds
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine (optional) or additional beef broth
• 3 cups (720 ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried rosemary)
• 2 bay leaves
• 8 oz (225 g) cooked, peeled chestnuts, halved

Do This

• 1) Heat oven to 325°F (163°C). Pat beef dry; toss with salt, pepper, and flour.
• 2) Brown beef in a Dutch oven with olive oil, working in batches.
• 3) Sauté onion and carrots in butter; add garlic and tomato paste.
• 4) Deglaze with wine (or broth), then add broth, Worcestershire, herbs, and bay leaves; return beef.
• 5) Cover and braise in the oven for 2 hours 30 minutes, until fork-tender.
• 6) Stir in chestnuts; braise 20–30 minutes more. Taste, adjust seasoning, and serve hot.

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Why You’ll Love This Recipe

• Comforting and cozy: Slow-cooked beef turns meltingly tender in a rich, savory broth.
• Subtly sweet and earthy: Chestnuts and carrots add gentle sweetness that balances the beef.
• Low-fuss, big payoff: A little browning up front makes the whole pot taste restaurant-worthy.
• Great for make-ahead: Like many stews, it’s even better the next day.

Grocery List

• Produce: 1 large yellow onion, 3 medium carrots, 4 garlic cloves, fresh thyme (or dried), fresh rosemary (or dried)
• Dairy: unsalted butter
• Pantry: olive oil, all-purpose flour, tomato paste, low-sodium beef broth, Worcestershire sauce, bay leaves, kosher salt, black pepper, cooked peeled chestnuts (vacuum-packed/jarred)
• Meat: boneless beef chuck roast
• Optional: dry red wine

Full Ingredients

Beef and Seasoning

• 2 1/2 lb (1.13 kg) boneless beef chuck roast, cut into 1 1/2-inch cubes
• 2 tsp kosher salt (plus more to taste at the end)
• 1 tsp freshly ground black pepper
• 1/4 cup (30 g) all-purpose flour

Stew Base

• 2 tbsp olive oil (for browning)
• 2 tbsp unsalted butter
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 3 medium carrots, sliced into 1/2-inch rounds (about 2 cups / 250 g)
• 4 garlic cloves, minced
• 2 tbsp tomato paste

Braising Liquid and Herbs

• 1/2 cup (120 ml) dry red wine (optional) or additional beef broth
• 3 cups (720 ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried rosemary)
• 2 bay leaves

Chestnuts (Added Near the End)

• 8 oz (225 g) cooked, peeled chestnuts, halved

Optional for Serving

• Mashed potatoes, buttered noodles, polenta, or crusty bread
• Chopped parsley for a fresh finish

Step-by-Step Instructions

Step 1: Preheat and prep the beef

Preheat the oven to 325°F (163°C). Pat the beef cubes very dry with paper towels (this helps them brown instead of steam).

In a large bowl, toss the beef with 2 tsp kosher salt, 1 tsp black pepper, and 1/4 cup flour until lightly coated. Shake off any heavy excess flour.

Step 2: Brown the beef in batches

Heat 2 tbsp olive oil in a large Dutch oven (5 1/2 to 7 quart) over medium-high heat until shimmering.

Add beef in a single layer (don’t crowd the pot) and brown for about 8–10 minutes per batch, turning occasionally, until deeply browned on most sides. Transfer browned beef to a plate and repeat until all beef is browned.

Step 3: Build the stew base with onions, carrots, and garlic

Reduce heat to medium. Add 2 tbsp unsalted butter to the pot. Once melted, add the diced onion and sliced carrots. Cook, stirring and scraping up browned bits, for 6–8 minutes, until the onion is softened and turning golden at the edges.

Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 4: Toast the tomato paste and deglaze

Add 2 tbsp tomato paste and stir constantly for 1 minute to lightly caramelize it (this rounds out the flavor and adds depth).

Pour in 1/2 cup dry red wine (or 1/2 cup additional broth). Bring to a simmer and scrape the bottom of the pot thoroughly for 1–2 minutes to release all the flavorful browned bits.

Step 5: Add broth, herbs, and braise until tender

Stir in 3 cups beef broth and 1 tbsp Worcestershire sauce. Add thyme, rosemary, and 2 bay leaves.

Return the browned beef (and any collected juices) to the pot. Bring the stew to a gentle simmer on the stovetop.

Cover with a tight-fitting lid and transfer to the oven. Braise at 325°F (163°C) for 2 hours 30 minutes, until the beef is very tender when pierced with a fork.

Step 6: Add chestnuts and finish the stew

Carefully remove the pot from the oven. Stir in the 8 oz cooked chestnuts (halve them first so they warm through and share their flavor without disappearing into the stew).

Cover and return to the oven for 20–30 minutes, just until the chestnuts are heated through and the broth tastes gently sweet and nutty.

Remove bay leaves. Taste and adjust seasoning with additional salt and pepper as needed. If you’d like a slightly thicker stew, simmer uncovered on the stovetop for 5–10 minutes to reduce to your liking.

Step 7: Serve it warm and cozy

Ladle the stew into bowls and serve hot. This is especially good over mashed potatoes, polenta, or with crusty bread for dunking. If you want a fresh finish, sprinkle with chopped parsley right before serving.

Pro Tips

• Don’t rush the browning: Deep color on the beef equals deep flavor in the finished stew.
• Add chestnuts near the end: They can break down if cooked for hours; adding them for the last 20–30 minutes keeps them pleasantly chunky.
• Use low-sodium broth: It gives you better control over the final seasoning after reducing.
• Cut beef into larger cubes: Aim for 1 1/2-inch pieces so they stay juicy after a long braise.
• Make it the day before: Chill overnight, then reheat gently; the flavor gets even better and the fat is easy to skim if desired.

Variations

• Mushroom and chestnut stew: Add 8 oz (225 g) cremini mushrooms (halved) with the onions and carrots for extra earthiness.
• Stout-braised: Replace the wine with 1/2 cup (120 ml) stout beer for a darker, malty backbone.
• Gluten-free thickening: Skip the flour on the beef. At the end, mix 1 1/2 tbsp cornstarch with 2 tbsp cold water, stir it in, and simmer 2–3 minutes until thickened.

Storage & Make-Ahead

Cool the stew to room temperature (no more than 2 hours out), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until steaming hot (about 10–15 minutes), adding a splash of broth if it thickened in the fridge.

To freeze, cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat as above. For best texture, freeze without potatoes or noodles (if serving with them) and make those fresh.

Nutrition (per serving)

Approximate, per 1/6 of recipe (stew only): 520 calories, 42 g protein, 26 g fat, 28 g carbohydrates, 4 g fiber, 7 g sugars, 780 mg sodium.