Recipe with honey

Forest Honey Beef Stew with Chestnuts and Red Wine

Robust forest honey lends the stew a rich, dark depth that pairs beautifully with red wine and chestnuts. A hearty dish perfect for cold November days.

⏱ Preparation 30 min · Cooking/baking time 150 min · Total 180 min · 4 servings

Ingredients

• 800 g braising beef (shoulder or shin), cubed
• 2 tbsp rapeseed oil
• 2 onions
• 2 carrots
• 1 piece of celeriac (approx. 150 g)
• 2 tbsp tomato purée
• 400 ml full-bodied red wine
• 400 ml beef stock
• 2 tbsp forest honey
• 200 g cooked chestnuts (vacuum-packed)
• 2 bay leaves
• 4 juniper berries
• Salt, black pepper
• 1 tbsp cornflour (as needed)

Method

1. Pat the meat dry, then season with salt and pepper. Heat rapeseed oil in a heavy pot and brown the cubes thoroughly in batches, then remove.
2. Dice the onions, carrots and celery and sauté in the frying fat for a few minutes. Add the tomato purée and fry briefly.
3. Deglaze with red wine and let it reduce slightly. Pour in the stock, stir in the forest honey, then add the bay leaf and juniper berries.
4. Return the meat to the pot, bring to the boil once, then cover and simmer gently for around 2 hours.
5. After about 90 minutes, add the chestnuts and continue to simmer.
6. Finally, season to taste with salt and pepper. If the sauce is too thin, mix the cornflour with a little cold water, stir in and bring briefly to the boil.
7. Remove the bay leaf and juniper berries before serving, with mashed potatoes or bread dumplings on the side.

Nutritional values per serving (approx.): 620 kcal · Fat 28 g · Carbohydrates 32 g · Protein 48 g

Tip: The stew tastes even better when made a day ahead – simply leave it to rest overnight and reheat gently.

Honey used: View forest honey in the shop →

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