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Beef stew with herbs and nuts

Large copper pan of beef stew with herbs and nuts with a silver serving spoon. Surrounded by scatterings of chestnuts and autumn leaves on a pale beige linen cloth. For Beef stew with herbs and nuts recipe.

Beef stew with herbs and nuts comes from Hannah Woolley’s The Cook’s Guide of 1664. Its inclusion of parsnips, chestnuts and fresh herbs makes a wonderfully comforting dish to serve in late Autumn.

Equipment

  • Frying pan
  • Shallow dish
  • Cast iron casserole
  • Slotted spoon

Preparation method

  • Preheat the oven to 160C/315F/2½ gas.  
  • Place the lard in the frying pan and heat until very hot. 
  • Add the meat and sear it until browned on all sides.  You will need to do this in batches, so you don’t overcrowd the pan and steam rather than brown the meat.  As you brown each batch transfer the meat to the shallow dish.  
  • Once all the meat has been browned, set aside.  
  • Place the oil in the casserole and heat up.  
  • Add the onions, parsnips and carrots and sauté for 5 minutes, stirring continually.  
  • Add the meat, spices, herbs, chestnuts and seasoning and stir in.  
  • Pour in the red wine and beef stock and bring to the boil.  
  • As soon as it starts to bubble cover the casserole and place in the preheated oven for 3 hours or until the meat is tender.  
  • Remove from the oven.  
  • If the stew is too liquid transfer the meat and vegetables to the bowl with the slotted spoon.  
  • Return the casserole to the heat, bring to the boil and continue boiling until the liquid is an intense, slightly thickened gravy. 
  • Return the meat and vegetables to the casserole and heat through.  
  • Serve immediately.

For tips and advice see my guide on making soups and stews
More beef stew recipes
Beef a la Mode
Beef y-Stwyd
Dorset jugged steak
Exeter stew with savoury doughboys
Hodgepot
Scottish beef stew
Staffordshire lobby
Sussex stewed steak

Stuart

Serves:
6
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes

Ingredients

  • 3 tbsp lard
  • 800 g stewing steak, cut into bite-size pieces
  • 2 tbsp oil
  • 10 pickling onions
  • 3 parsnips, peeled and chopped
  • 3 large carrots, peeled and chopped
  • 1 tsp freshly grated nutmeg
  • 1/2 tsp ground mace
  • 300 ml red wine
  • 300 ml beef stock
  • 1 tbsp fresh tarragon leaves, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 1 sprig thyme
  • 180 g chestnuts, cooked and peeled

Nutrition

Nutrition Facts
Beef stew with herbs and nuts
Serving Size
 
373 g
Amount per Serving
Calories
622
Percent of Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
13
g
81
%
Cholesterol
 
100
mg
33
%
Sodium
 
412
mg
18
%
Potassium
 
1034
mg
30
%
Carbohydrates
 
33
g
11
%
Fiber
 
5.2
g
22
%
Sugar
 
9.5
g
11
%
Protein
 
26
g
52
%
Calcium
 
78
mg
8
%
Iron
 
4.1
mg
23
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

beef, Chestnuts, Herbs

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace