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.
