The Beef

Ingredients

  • 5–1.8 kg (3.3–4 lbs) beef stew meat, cut into chunks
  • 2 cups pearl onions (or small shallots)
  • 1 cup cooked chestnuts, peeled and halved
  • 2–3 scallions, chopped
  • 1 can (14 oz) diced tomatoes
  • 1 cup red wine
  • 2 tbsp olive oil
  • 1 tsp nutmeg
  • Salt & pepper, to taste
  • 1 bay leaf
  • 200 ml beef broth (about ¾ cup)

Method:

  1. Brown the beef:
    Heat the olive oil in a large pot over medium-high heat. Add the beef chunks and brown them on all sides. Remove the beef and set it aside.
  2. Sauté the aromatics:
    In the same pot, add the scallions and cook until softened and fragrant.
  3. Combine ingredients:
    Return the beef to the pot. Add the diced tomatoes, red wine, chestnuts, and scallions. Stir in the nutmeg, bay leaf, salt, and pepper. Add the beef broth and bring everything to a gentle simmer.
  4. Slow cook:
    Cover the pot and let the stew simmer on low heat for about 2 to 2.5 hours, or until the beef is tender and the flavors are well-developed.

The Mashed Potatoes:

Ingredients

  • 2 lbs potatoes, peeled and cubed
  • ½ cup milk
  • 4 tbsp butter
  • Salt and pepper, to taste
  • Optional: a pinch of nutmeg or garlic powder

Method:

  1. Boil the potatoes:
    Place the peeled and cubed potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes.
  2. Mash the potatoes:
    Drain the potatoes and return them to the pot. Add butter and mash until smooth.
  3. Add milk and season:
    Slowly add the milk while mashing until you get the desired consistency. Season with salt and pepper.
  4. Optional flavoring:
    Add a pinch of nutmeg or garlic powder if desired.
  5. Serve:
    Plate the beef stew over a bed of creamy mashed potatoes for a comforting meal.