- Prep time 20 minutes
- Total time 3 hours & 45 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 300°F. In Dutch oven set over medium heat, cook pancetta until starting to brown, about 5 minutes. Using slotted spoon, transfer pancetta to plate; set aside. Add olive oil to grease in Dutch oven and increase heat to high. Season beef with salt and pepper; add to Dutch oven. Cook, stirring occasionally, for 4 to 6 minutes. Transfer meat to bowl, sprinkle with flour and stir to coat well. Set aside.
Reduce heat to medium-high; add onions to Dutch oven. Cook, stirring often, for 3 minutes. Stir in garlic, rosemary, sage and bay leaf. Stir in tomato paste, wine and brandy; bring to boil. Stir in broth; add reserved pancetta and beef.
Cover Dutch oven; transfer to oven and bake for 1 hour. Stir in chestnuts. Bake, covered, for 1 hour. Stir in parsnips and adjust seasoning, if necessary. Bake until parsnips and beef are tender and cooked through, 45 to 60 minutes. Sprinkle with parsley.
Nutritional facts PER EACH OF 8 SERVINGS about
- Iron 4.3 mg
- Fibre 4 g
- Sodium 500 mg
- Sugars 8 g
- Protein 45 g
- Calories 420
- Total fat 15 g
- Cholesterol 110 mg
- Saturated fat 4 g
- Total carbohydrate 26 g
