Chestnut ragout
Chestnut ragout
Ingredients
- 500g chestnuts, cooked and peeled
- 500g diced beef
- 150g plain flour
- 1 teaspoon salt
- 50ml olive oil
- 1 brown onion, diced
- 1 carrot, diced
- 2 sticks celery, diced
- 150gm bacon or pancetta, diced
- 250ml red wine
- 500ml beef stock
- 1 teaspoon dried thyme
- 1 bay leaf
- 3 tablespoons tomato paste
- 1 teaspoon sugar
Method
- Place plain flour and salt in a bowl. Add diced beef and toss to coat.
- Heat a heavy-based Dutch oven on medium heat. Add olive oil, onion, carrot and celery. Sauté until veggies begin to soften. Add bacon or pancetta and continue stirring until browned. Remove and set aside.
- Add more olive oil to the pan then add diced beef in batches. Stir each batch until brown then remove with a slotted spoon.
- Return veggies and beef to pan. Add wine, stock, thyme, bay leaf, tomato paste and sugar. Stir and bring to a boil before turning to a low heat and simmering for approximately 90 mins.
- After this time, ragout will have thickened. Add chestnuts and simmer for a further 30 mins before serving on a bed of polenta with a sprig of fresh thyme.
Tips
For a richer, more flavourful ragout, sauté your onions and aromatics until soft and lightly golden before adding the remaining ingredients - this simple step builds a deeper, more savoury base.Credit
Recipe courtesy of Chestnuts Australia (https://www.chestnutsaustralia.com.au/)| Nutrients per serve | |
| Energy | 2,127kJ |
| Protein | 30g |
| Fat | 14g |
| Saturated fat | 3.8g |
| Carbohydrate | 53g |
| Sugars | 9g |
| Dietary fibre | 10g |
| Sodium | 1,047mg |
For information purposes only. ©2026 Nuts for Life