Chestnut Beef Stew

Chestnut Beef Stew Recipe


6 servings (serving size: 1 1/2 cups)

Recipe from

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Nutritional 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


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)


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.

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.