Beef, chestnut & red wine casserole recipe - Recipes - BBC Good Food

Fry the beef in a little oil over a high heat until browned in a small casserole dish. Add the onions and keep frying until they start to brown. Add the thyme, wine and stock, bring to the boil, then turn down the heat and simmer for 1 hour, lid on.

Add the carrots and chestnuts, season and cook gently for a further hour, lid off.

Cook raw chestnuts To cook chestnuts from raw, pierce the skin, roast at 220c/fan 200/gas 7 for 4-5 minutes. Cool then peel.