Slow cooked one pot PGI 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.