Beef Hot Pot with Chestnuts and Field Mushrooms

A one-pot wonder that saves on washing up!


  • 1 kg dried beef
  • 1 can of chestnuts
  • 200 g mixed field mushrooms
  • 0.50 l beef stock
  • 2 tblsp tomato paste
  • 1 onion (peeled and sliced)
  • 2 carrots (peeled and diced)
  • 100 ml port wine
  • 2 diced sticks of celery
  • 2 cloves of garlic (peeled and crushed)
  • 2 large potatoes (peeled and sliced)
  • 2 tsp chopped thyme
  • 4 tomatoes (peeled and diced)
  • 50 g melted butter
  • 2 tblsp vegetable oil
  • 1 tblsp brown sauce
  • 100 g diced cured bacon


  1. Place an ovenproof casserole dish over a high heat. Add vegetable oil and toss diced beef until browned. Season with sea salt and pepper.
  2. Add tomatoes, garlic, onion, celery, carrots, bacon and thyme and cook for 1 to 2 minutes.
  3. Add mushrooms and then add tomato paste, brown sauce, beef stock and port wine.
  4. Cook over low heat for 10 minutes and then add chestnuts. Remove from heat and cover dish with sliced potatoes.
  5. Brush with melted butter.
  6. Season and place in an oven at 160°C for 2 ½ hours.


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