Beef and chestnut stew

Method

1. Heat the olive oil in a large saucepan over medium heat and sauté the onions, garlic, celery and parsley for 5 minutes, or until softened. Transfer the sautéed vegetables to a bowl with a slotted spoon.
2. Add the beef to the same pan, in batches if necessary, and sauté for about 5–7 minutes, stirring continuously until browned on all sides. Add the sautéed vegetables back to the pan and mix well. Stir in the tomatoes, tomato purée, red pepper paste, bay leaves, dried mint and oregano, cloves, allspice and cinnamon stick. Season generously with sea salt and freshly ground black pepper.
3. Transfer the stew to a flameproof, earthenware pot or casserole dish. Add enough water to just cover the stew, cover with a lid and simmer over low heat for 1½–2 hours, adding the chestnuts during the last 30 minutes of cooking. The stew is ready when the beef is tender and the sauce has thickened. If you prefer, you can cook the stew in a preheated oven at 170˚C.
4. Serve the stew with rice and crusty bread to mop up the juices.