Braised Beef with Chestnuts, Piccolo Parsnips and Juniper

Serves 4-6


60g seasoned flour with a pinch of nutmeg, for frying beef

1kg braised beef, cut into large chunks

4 tbsp olive oil or rapeseed oil

12 shallots, peeled and left whole

3 cloves garlic, peeled and crushed

2 tsp tomato puree

100ml red wine

A good dash Worcestershire sauce

50ml port

1 litre good beef stock

2 sprigs thyme

1 sprig rosemary

1 bay leaf

5 juniper berries, crushed

25g dried porcini mushrooms

200g cooked and peeled whole chestnuts

12 Piccolo parsnips, trimmed and washed

1-2 tbsp redcurrant jelly

Sea salt and black pepper


3 tbsp chopped parsley, to garnish


Preheat oven to 170°C/325°F/Gas 3




Mix the seasoned flour with the nutmeg and coat the beef with the flour, shaking off any excess.  Heat a large frying pan with 2 tbsp oil and fry the beef in 3 batches until browned all over, adding a little more oil if necessary and transfer the browned meat to a casserole dish.


In the same pan add the oil and fry the shallots until they just begin to brown, then add the garlic and tomato puree, fry for a further 30 seconds before adding the red wine, Worcestershire sauce and port and transfer to a casserole dish, stir in the leftover flour, pour in the beef stock, add the thyme, rosemary, bay leaf and juniper berries and bring to the boil, reduce to a simmer and season well.  Place the lid on the casserole dish and place in the oven. After around 1 hour and 45 minutes, add the porcini mushrooms, chestnuts, piccolo parsnips and redcurrant jelly and cook for a further 35-40 minutes until the piccolo parsnips and beef are tender.


Taste and adjust the seasoning and finally sprinkle with freshly chopped parsley. Serve with creamy mashed potatoes.


Tip: If too thick, add more stock.