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1
8
1
2
------
1/4
1/4
4
1
------
1/3
1/4
------
4
2
1
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#
oz
#
T
---
t
t
c
c
---
t
t
---
slc
T
T
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Beef (1)
Chestnuts (2)
Onions
Olive Oil ExtV
-- Stock mix
Nutmeg, grated
Cloves, ground
Stock, Eliz (3)
Wine, Red
---------
Salt
Pepper
-- Serve With
French Bread (4)
Olive Oil ExtV
Parsley, flat
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This recipe re-heats well and can be made in advance, but to
get it right you need a proper
Elizabethan Stock, which can be made a few days ahead of
the stew
Do-Ahead - (2-3/4 hrs)
- Make Elizabethan Stock.
Prep - (25 min)
- Trim BEEF of excess fat and cut into cubes about 1-1/2 inch
on a side.
- Divide Chestnuts (see Note-2) into
two 4 oz batches. Crush one batch to coarse crumbs.
- Quarter ONIONS lengthwise and slice thin crosswise. Divide
into two batches, about 7 ounces each.
- Grate Nutmeg. Grind Cloves. Mix with Stock
and Red Wine.
- IF Using, prepare French Bread. Trim off crusts,
place on a baking sheet and brush with Olive Oil. Chop Parsley
and sprinkle over Bread. Bake in a 350°F/175°C oven until
golden, about 9 minutes.
Run - (3-1/4 hrs)
- Heat Olive Oil in a heavy bottomed coverable pan (a 3-1/2
quart sauté pan works very well and can even accommodate a
double recipe) and fry Beef until moderately browned on all
sides.
- Stir in 1/2 of the Onions and fry stirring until just
translucent.
- Stir in Stock mix and the Crushed Chestnuts. Bring
to a boil, cover tightly and simmer until beef is nearly tender
(about 2 hours for Round, a bit less for Chuck).
- Stir in the other half of the Onions and simmer another
30 minutes.
- Stir in the Whole Chestnuts and simmer another 15 minutes.
- Adjust liquid (see Note-4). Season to
taste with Salt and Pepper (depends on how much salt
and pepper was in the stock). Simmer another 3 minutes.
- Serve hot. If using the Toast, place it in the
bottom of the bowls and spoon stew over.
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