Chestnut Beef Stew is a festive and simple recipe for the holidays using tender beef chuck roast. It’s a recipe that can be made ahead. Thanks to the Ohio Beef Council for sponsoring this recipe. As always, all opinions are mine alone.
The Christmas Song opens with one of the most recognizable lyrics in holiday songs I think, “Chestnuts roasting on an open fire, Jack Frost nipping at your nose…” I love the song, but until testing this recipe, I’m a bit embarrassed to say that I had never tried a chestnut. They’re kind of hard to find in stores. But they’re easy to find online. I would not eat them like I do peanuts for snacking. They’re soft and have a very unique flavor. A flavor that pairs wonderfully with Ohio-raised beef in this stew.
It was a fun, culinary challenge for me to develop this recipe. After trying the chestnuts, I put my imaginary chef’s hat on to decide what flavors would combine well with the beef and chestnuts. I decided on butternut squash, mushrooms, and pearl onions. Plus a little butter, fresh herbs (rosemary, thyme and sage), apple butter, whole grain mustard and a very dry white wine. I didn’t want all the flavors to be overpowered and masked by a red wine. I’m really happy with the results. I know you’re going to love this recipe for Chestnut Beef Stew.
What you need to make Chestnut Beef Stew
- 3-pound Beef Chuck Roast (cut into 1-inch cubes)
- Butternut Squash
- Baby Bella Mushrooms
- Frozen Pearl Onions
- Fresh rosemary, thyme and sage
- Apple Butter
- Whole Grain Mustard
- Dry White Wine
- Salt and Pepper
- Egg Noodles
Facts about Ohio Beef
- This holiday season will look different for many Ohio families. No matter how you celebrate with loved ones, make beef the center of your holiday feast!
- Did you know that 97 percent of beef farms are family-owned and operated? Meet one of Ohio’s 17,000 beef farming families at www.OhioBeef.org!
- Feeding your family a balanced diet with nutrient-rich foods, like beef, will help support their immune system and promote a healthy body. A 3-ounce serving of cooked beef provides 25 grams of protein, which makes it an excellent choice for active families.
- Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families. Use #OhioBeef to share photos of your slow cooker meals this Crocktober!
- White wine allows the flavor of the beef to stand out in this stew. Sauvignon Blanc, Pinto Grigio, Chardonnay – any dry, not sweet, white wine is a good choice for this recipe.
- Here’s a link for ordering chestnuts online, in case you have trouble finding them in your local grocery store.
- Chuck Roast is the best cut of beef for making a beef stew.
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Chestnut Beef Stew
- 3 lbs chuck roast cut into 1-inch pieces
- 3/4 cup chestnuts sliced
- 3 tbsp butter
- 1 1/2 cups baby Bella mushrooms stemmed and sliced
- 1 1/2 cups frozen pearl onions
- 2 cups butternut squash peeled and cubed
- 3/4 cup dry white wine
- 1/4 cup apple butter
- 2 tbsp whole grain mustard
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 1 sprig fresh sage
- 2 tsp salt
- 1 tsp black pepper
- cooked egg noodles
- Heat a large, non-stick skillet over medium-high heat. Melt the butter in the skillet. Add the beef stew meat. Season with salt and pepper. Cook, stirring occasionally, until the beef is starting to brown. Transfer the cooked beef to a slow cooker set on LOW heat.
- Return the skillet to the heat. Add the mushrooms and cook for about 5 minutes, until starting to release their liquid. Add the onions and cook for a few more minutes, until the onions are starting to soften and the mushrooms are starting to brown.
- Add the wine and bring to a simmer. Add the chestnuts, squash, apple butter, mustard and fresh herbs. Stir well and add everything to the slow cooker with the beef.
- Cover the slow cooker and cook on LOW heat for about 6 hours, or until the beef is very tender. Serve the stew over buttered egg noodles.