Beef Chestnut Stew





Beef Chestnut Stew

The perfect dish to serve to family or friends over special occasions.   I love the creamy sweetness of chestnuts, and they definitely add another dimension to this stew.


1 (3 lbs / 1.3 kg) beef chuck roast , cut into 1.5” (3 cm) chunks
1/4 cup Shaoxing wine (or dry sherry)
6 dried chili peppers
1 thumb ginger , sliced
3 green onions , halved crosswise
4 bay leaves
1 star anise
1 cinnamon stick
1 tablespoon sugar
1/2 teaspoon coarsely ground black pepper
1/4 cup light soy sauce (or soy sauce)
1 tablespoon dark soy sauce (or soy sauce) (*Footnote 1)
1/2 teaspoon salt
1 lb chestnuts



Step 1:    Place the beef in a 4-quart (3.78-liter) dutch oven and add 4 cups of cold tap water so the water just covers the beef. Heat the pot over medium-high heat until it reaches a gentle boil. Stir occasionally to prevent the beef from sticking to the bottom of the pot. Turn to medium heat. Let it boil gently for 10 to 15 minutes. While boiling, skim the foam from the top of the broth and discard it until the broth is clear. Drain and set aside.



Step 2:    Heat up a pan with oil.   Add chili peppers, ginger, green onion, bay leaves, star anise, cinnamon stick, sugar, and ground black pepper.  Cook for 2 to 3 minutes till fragrant. Add beef.  Turn to medium-low heat. Let simmer, covered, for 40 minutes.   Add the light soy sauce, dark soy sauce, the Shaoxing wine. Stir to mix well.  Add beef stock and enough water to cover beef.  Continue simmering uncovered for 1 hour to 1 hour 30 minutes, until the beef turns tender but not to the point of falling apart.



Step 3:    Add the chestnuts.  Add salt.  Simmer uncovered for another 30 minutes or so, until the chestnuts get tender. Serve hot as a main over steamed rice or boiled noodles.