Beef British Main course

Beef, chestnut and red wine casserole

Fry the beef in the oil in a small casserole pan until well browned.

Add the onions and fry until they are slightly softened. Add the thyme, wine and stock. Bring to the boil, then simmer for 1 hour with the lid on.

Add the carrots and chestnuts, season and cook gently for another hour with the lid off.

Serve with mash.

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