Beef and Chestnut Stew with Ale and Shallots

A comforting autumn recipe

This beef and chestnut stew is a warming, autumnal dish packed with rich flavours and hearty ingredients. It combines tender beef chunks with the earthy sweetness of chestnuts and an aromatic blend of rosemary, thyme, and bay leaves.

Shallots bring depth, while pale ale and a dash of Worcestershire sauce add tang and complexity that balance beautifully with the beef.

Stews like this have deep roots in British and European cookery, served in colder months when slow-cooked meats were essential for nourishment. Chestnuts have traditionally been used to stretch dishes while adding a subtle sweetness — here, they soften into the sauce, bringing body and a nutty warmth.

Slow-cooking allows everything to meld into a thick, comforting sauce that coats each bite of beef. Served with creamy mashed potatoes, it’s the perfect centrepiece for cosy gatherings or a quiet night in. Alternatively, this stew makes a wonderful pie filling — the rich beef and chestnut base wrapped in buttery pastry for a rustic, hearty meal.

Yield 4

Author Sorrel's Kitchen

Prep time

20 Min

Cook time

3 H & 30 M

Total time

3 H & 50 M

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Beef and Chestnut Stew with Ale and Shallots

A rich beef and chestnut stew with ale, shallots, and herbs. A comforting autumn recipe, perfect with mashed potatoes or as a hearty pie filling.

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Ingredients

• 1 tbsp butter
• 3 tbsp rapeseed oil (divided)
• 800g beef (cut into chunks)
• 2 tbsp red wine vinegar
• 360g chestnuts (about 2 x 180g packs)
• 8–10 shallots, peeled and quartered
• 3 tbsp plain flour
• 3 bay leaves
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 500ml rich beef stock
• 330ml pale ale
• 1–2 dashes Worcestershire sauce
• Mashed potatoes and greens, to serve

Instructions

1. Preheat the oven to 160°C.
2. In a large, ovenproof, heavy-bottomed pot, melt the butter with 1 tbsp of rapeseed oil over medium heat.
3. Brown the beef chunks on all sides in batches if needed. Once browned, remove the beef from the pot and set aside.
4. Deglaze the pot by adding the red wine vinegar, scraping up any browned bits. Add another tablespoon of oil if necessary, then add the shallots and cook until golden, about 5 minutes.
5. Add the chestnuts to the pot, cooking for another 2 minutes until lightly toasted.
6. Sprinkle the flour over the shallots and chestnuts, stirring well to coat and cook off the raw flour taste for about 2 minutes.
7. Add the herbs: bay leaves, rosemary, and thyme, stirring to combine.
8. Return the beef to the pot, then pour in the beef stock and pale ale, stirring to mix everything together.
9. Add Worcestershire sauce to taste and bring the stew to a gentle simmer.
10. Cover the pot with a lid and transfer to the oven, cooking for 2–3 hours until the beef is tender. Alternatively, you can use a slow cooker.
11. Remove the herbs, taste, and adjust seasoning as needed.
12. Serve the stew hot with a generous helping of creamy mashed potatoes.

Shopping List

Butter
Rapeseed oil
800g beef
Red wine vinegar
360g chestnuts (about 2 x 180g packs)
8–10 shallots
Plain flour
Bay leaves
Fresh rosemary
Fresh thyme
500ml rich beef stock
330ml pale ale
Worcestershire sauce

Nutrition Facts

Calories

833

Fat

47 g

Carbs

51 g

Sugar

10 g

Protein

46 g

Approximate values per serving

https://www.sorrelskitchen.com/blog/beef-and-chestnut-stew-with-ale-and-shallots

All rights reserved for Sorrel's Kitchen

beef, chestnuts, ale, stew

Mains, Dinner

British

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Ingredients and sourcing tips

Beef: Look for well-marbled cuts like chuck or shin, which hold up beautifully to slow cooking and stay tender.

Chestnuts: Vacuum-packed chestnuts are the easiest choice, available in most supermarkets. Fresh chestnuts work too but require peeling and boiling before use.

Ale: A pale ale brings balance — malty and lightly bitter without overpowering the stew. A darker ale can be used for a deeper, richer flavour.

Shallots: Choose firm shallots with dry skins. If unavailable, baby onions or pearl onions are a good substitute.

Variations and dietary swaps

Gluten free: Use gluten-free flour to thicken the stew and ensure your ale is certified gluten free.

Without alcohol: Swap the ale for additional stock with a splash of balsamic vinegar for depth.

Ingredient adaptations

This stew also works with venison or lamb. For extra veg, add carrots, parsnips, or mushrooms in with the shallots.

Kitchen notes

Tips and pitfalls: Brown the beef in batches — overcrowding the pan steams the meat instead of searing it.

Timing cues: The stew is ready when the beef is fork-tender and the sauce has thickened naturally.

Leftovers: Even better the next day. Cool quickly, store in the fridge, and reheat gently with a splash of stock.

Make ahead: The stew can be cooked up to 2 days in advance. Flavours deepen overnight, making it an excellent prepare-ahead dish for guests.

Serving suggestions

Presentation: Serve in deep bowls with creamy mashed potatoes to soak up the sauce. Scatter with fresh thyme leaves for a bright finish.

Drinks and sides: Pair with a glass of pale ale or a bold red wine like Malbec. Serve with buttered greens, or use the stew as a filling for a beef and chestnut pie.