Beef, Chestnut, And Red Wine Stew - cooking recipe

Ingredients

450 g beef
1 onion, chopped
2 sprigs fresh thyme
2 tablespoons vegetable oil
300 ml beef stock
200 g chestnuts, cooked & peeled
2 carrots, sliced
250 ml red wine
seasoned flour

Preparation

Cube the beef and dredge it in the seasoned flour.
Fry the beef in oil over a high heat until browned in a dutch oven.
Add the onions and keep frying until they start to brown.
Add the thyme, wine and stock, bring to the boil, then turn down the heat and simmer for 1 hour, lid on.
Add the carrots and chestnuts, season and cook gently for a further hour, lid off.