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Beef with chestnuts and currants
without browning 20 minutes, with browning 30 minutes
low 5-7 hours, high 3-4 hours, plus extra 15 minutes
6-8
![Beef with chestnuts and currants](https://www.allysongofton.co.nz/content/recipes/2965.jpg?width=320&height=479&fit=bounds)
Chestnuts are increasingly more available here. The season is late autumn to winter, but canned chestnuts are a good alternative and easier to use. Their inclusion in this casserole adds a delightful texture and taste.
Ingredients
- 1 kilogram lean beef for casseroling
- 2 rashers rindless bacon
- 1 onion, peeled
- 4 stalks celery, trimmed
- ½ cup currants or chopped prunes
- 3 tablespoons flour
- 330 millilitre bottle dark beer
- 1 cup beef stock
- ½ teaspoon ground nutmeg or mace
- grated rind and juice of one orange
- 300 gram (approximately) bottle or can whole peeled chestnuts
Method
- Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
- Cut the meat into chunky 3cm sized pieces. Slice the bacon, onion and celery thickly.
- If wishing to brown the ingredients, heat a dash of oil in a frying-pan and, when hot, brown the beef, bacon, onion and celery well. This will be best done in batches.
- Into the pre-warmed slow cooker put the beef, bacon, onion, celery and currants or chopped prunes.
- In a jug, mix together the flour, beer, stock, nutmeg or mace and orange rind and juice to make a smooth sauce. Pour over the beef and stir to mix evenly. Cover with the lid.
- Cook on low for 5-7 hours or on high for 3-4 hours, or until the meat is tender. Drain the chestnuts if required and stir them into the casserole. Cover and cook for a further 15 minutes to allow the chestnuts to warm through.
- Serve the casserole with your favourite seasonal vegetables or simply with warm, buttered bread.
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