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Veal stew with chestnuts recipe

Recipe for beef stew with chestnuts

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Feel like trying something totally new? Then there is nothing better than making a good beef stew with chestnuts. A dish with which you will never fail.


  • 600 gr. beef
  • 1 leek
  • 4 teeth of Garlic
  • 200 gr. carrot
  • 200 gr. from tomato
  • 200 gr. from potatoes
  • 300 ml. black beer
  • 16 chestnuts
  • 1 tablespoon rosemary
  • 40 ml. Of olive oil
  • Salt
  • Pepper

Preparation of beef stew with chestnuts

  1. The first thing we will do is take care of the chestnuts. Once you have cracked the skin, you place them four by four in the microwave at maximum power for about 15 seconds.
  2. As you take them out, and with great care, you peel them manually.
  3. Clean the meat of the veal, eliminating the fat and the webs, and cut it into cubes or strips, as you prefer.
  4. Clean the leek well under running water and remove everything that you are not going to use (the leaves, the lower part of the stem) and chop it. You also peel and chop the garlic, chop the tomato, gin and crush it, and chop the carrot into very small pieces. In the case of potatoes, cut them into wedges, once they are peeled and well washed.
  5. Pour all the oil into the pot and start to brown the meat, with the fire at high power, turning it over from time to time so that it is done the same everywhere. Once it is golden, you take it out of the fire.
  6. Add the garlic with the leek to brown, and when they are transparent add the tomato.
  7. Sauté everything together for a few minutes and then add the veal again along with the carrot, potatoes, chestnut, rosemary and salt and pepper to your liking. Stir a little to integrate all the ingredients.
  8. Pour the beer and cover. If you do it in a pressure cooker, you will have your dish ready in less than 10 minutes. If it is a normal pot you will have to leave it for at least twenty minutes.
  9. Before serving, check the salt and pepper level to see if you need to add more.

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