Braised beef with chestnuts

A very hearty, filling and delicious dish for the Winter months to enjoy with family and friends. To gain sometime and make your life easier you can always substitute with tinned or vacuumed packed chestnuts

Recipe of Nana Darioti,

 from "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 4 people):
1,200gr of stewing beef, cut in portions
1/3 tea-cup of olive oil
1 large onion, grated
½ tea-cup of white dry wine
1 tea-cup of tomatoes concassé
½ tsp of sugar
salt
black pepper
1-2 cinnamon sticks
5-6 all-spice berries, ground
500gr. chestnuts, boiled

Method:
In a spacious and wide pot warm the oil in medium to high heat. Sauté the meat until all pieces are well coloured on all sides.

Add the onion and stir with a wooden spoon until it is glossy and translucent. Pour over with the wine and when the alcohol is evaporated add the tomatoes, the sugar, the cinnamon sticks, the all-spice and season with salt and pepper. Add 1 cup of hot water, cover with the lid, turn the heat to medium-low and leave to cook undisturbed for about 1 1/2 hours but making sure that there is always about 1 cup of liquid in the pot.

About 15 minutes before the meat is cooked add the chestnuts, gently shake the pot, cover with the lid and continue cooking until both are cooked through and tender and you are left with a nice thick sauce.

Serve the stew with rice pilaf or fried potatoes.