Chestnut Beef Stew

Chestnut Beef Stew
Photo by HOWARD L. PUCKETT

Ingredients

  • 1 ½ cups cooked, shelled, and halved chestnuts (about 1 1/2 pounds in shells)
  • 2 (10 1/2-ounce) cans beef broth
  • 3 tablespoons all-purpose flour
  • Thyme sprigs (optional)
  • 1 pound lean beef stew meat
  • ½ teaspoon dried thyme
  • 6 garlic cloves, peeled
  • + 10 more ingredients
    • 1 tablespoon all-purpose flour
    • ¼ teaspoon dried marjoram
    • 1/8 teaspoon dried sage
    • 2 tablespoons cold water
    • 2 cups quartered small red potatoes
    • 3 cups (1-inch) cubed peeled eggplant
    • 1 (14.5-ounce) can no-salt-added stewed tomatoes
    • ½ teaspoon pepper
    • 1 ½ cups water
    • 1 tablespoon vegetable oil

Trim fat from beef. Cut the beef into 1-inch cubes. Combine beef and 3 tablespoons flour in a large zip-top plastic bag. Seal bag, and shake well to coat. Heat oil in a large Dutch oven over medium heat. Add beef, and cook 5 minutes, browning on all sides. Add 1 1/2 cups water and next 6 ingredie...

View full recipe at My Recipes

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