4 tablespoons |
extra virgin olive oil |
3 |
medium onions, peeled and sliced |
3 |
garlic cloves, peeled and sliced |
1 |
celery heart, peeled and roughly chopped |
3 tablespoons |
fresh flat-leaf parsley, finely chopped, including stems |
1.5kg |
stewing beef, cut into 6-cm chunks, such as topside or chuck |
3/4 |
plum tomatoes, chopped |
1 tablespoon |
concentrated tomato puree |
1 tablespoon |
turkish red pepper paste |
3 |
fresh bay leaves |
1 teaspoon |
dried mint |
1 teaspoon |
dried oregano |
1/2 teaspoon |
ground cloves |
1/2 teaspoon |
ground allspice |
1 |
cinnamon stick |
450g |
whole chestnuts, peeled and cooked |
|
sea salt |
|
freshly ground black pepper |