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Chestnut Beef Stew

HOWARD L. PUCKETT
Yield 6 servings (serving size: 1 1/2 cups)

Ingredients

  • 1 pound lean beef stew meat
  • 3 tablespoons all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 1/2 cups water
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried marjoram
  • 1/8 teaspoon dried sage
  • 6 garlic cloves, peeled
  • 2 (10 1/2-ounce) cans beef broth
  • 2 tablespoons cold water
  • 1 tablespoon all-purpose flour
  • 3 cups (1-inch) cubed peeled eggplant
  • 2 cups quartered small red potatoes
  • 1 1/2 cups cooked, shelled, and halved chestnuts (about 1 1/2 pounds in shells)
  • 1 (14.5-ounce) can no-salt-added stewed tomatoes
  • Thyme sprigs (optional)

Nutrition Information

  • calories 328
  • caloriesfromfat 17 %
  • fat 6.3 g
  • satfat 1.7 g
  • monofat 2.2 g
  • polyfat 1.6 g
  • protein 25.4 g
  • carbohydrate 42.4 g
  • fiber 5.9 g
  • cholesterol 62 mg
  • iron 3.8 mg
  • sodium 704 mg
  • calcium 61 mg

How to Make It

  1. 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 ingredients (water through broth); bring to a boil. Cover, reduce heat to low, and simmer 1 hour.

  2. Combine cold water and 1 tablespoon flour in a small bowl; stir well. Add flour mixture, eggplant, potatoes, chestnuts, and tomatoes to beef mixture; bring to a boil. Cover; reduce heat to medium-low. Simmer 30 minutes or until vegetables are tender and stew is thick. Garnish with thyme sprigs, if desired.