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.
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
Total Servings: 6
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.
Jill is a self-taught home cook and baker who after years of catering, entertaining and having friends and family constantly ask for her recipes decided to start a blog. She shares mostly simple and always delicious family-friendly recipes at her website Foodtastic Mom. Jill resides with her husband and two children in Cincinnati, Ohio. She is a swim mom who enjoys reading, traveling, football and family movie nights.