Slow cooked one pot Welsh Beef with chestnuts

Share this page

Friday 9th November 2018


1kg shin of PGI Welsh Beef, fat removed and cut into thin slices

2 onions, thinly sliced

3 sticks celery, washed and chopped

4 cloves of garlic, thinly sliced

2 x 400g tins plum tomatoes

1 tbsp tomato puree

1 tbsp balsamic vinegar

1 tbsp fresh thyme finely chopped

2 bay leaves

150g cooked chestnuts

2 sweet potato, peeled and cubed

150g mushrooms, quartered

Salt and pepper to taste

Oil for frying


Preheat the oven to 180C/Gas 4.

Heat a casserole dish and add the oil - brown the Welsh Beef in batches until sealed. Remove the Welsh Beef and set aside. Add the onions, garlic and cook for 5-10 minutes until they begin to soften.

Add the tinned tomatoes, tomato puree, thyme, bay leaves, balsamic vinegar, salt and pepper and the sealed Welsh Beef. Cover and place in the pre-heated oven for 30 minutes then reduce the heat to 150C/Gas 2 and leave to cook for 1 ½ hours.

Remove from the oven and add the chestnuts, mushrooms and sweet potato. Return to the oven and continue cooking for a further 1 ½ hours until all the vegetables are cooked and the meat is tender. Serve with steamed green vegetables.

Recipe Information

Serves 6
Calories 376 kcals
Cooking Time

Nutrition Information

Per portion:

Energy 1576 kj

Calories 376 kcal

Fat 14g (of which saturates 4.4g)

Carbohydrates 24g (sugars 10g)

Iron 4.3mg

Zinc 10.7mg

Browse Related Recipes

Print this recipe

Related posts

With the summer BBQ season on the horizon we recently teamed up with MasterChef star Imran Nathoo.
We know that many consumers love the taste of Welsh red meat, but are worried that it’s not ‘healthy’.
Sign up to our newsletter to be entered into our prize draw.
To get a sense of the love and passion that goes into producing PGI Welsh Lamb and Welsh Beef, we visited Katie Davies at her hill farm in Nantymoel to learn more about what farming means to her.