Beef with Chestnuts

Beef with Chestnuts

Serves 4

Core points per serving: 1

Points per serving: 4½

500g lean stewing beef, cubed

1 medium onion, sliced

1 x 400g can chopped tomatoes

1 red pepper, halved and sliced

300ml strong beef stock

150ml red wine (optional)

salt & pepper

2 tbsp chopped fresh parsley

12 chestnuts

frylight

Heat a non-stick pan sprayed with frylight.  Brown the meat a little at a time and remove from the pan.  Add onion, tomatoes, peppers, stock and wine.  Return meat to pan, cover and simmer for 1½ hours until tender.  Add more water if necessary during cooking.  Season and add parsley.

Meanwhile, make a cut in each chestnut and roast at 200ºC/400ºF/Gas 6 for about 10 mins until the shells split.  Remove shells and inner brown skin.

Add to beef just before serving with boiled or baked potatoes & swede.