Winter chestnut stew

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      55 min

Appears in
Lucy's Food: Minimum Effort, Maximum Impact!

By Lucy Cufflin

Published 2013

  • About

Naomi (foodie and chalet menu colleague) is a champion of vegetarian food. She is not a vegetarian herself, but is passionate that those who do not wish to eat meat get a good deal at the dinner table. This is one of hers adapted from a family recipe.


  • 1 onion, peeled and chopped
  • 2 celery stick, chopped
  • 1 bulb fennel, chopped


  1. Put the onions, celery, fennel, oil and butter into a pan and cook slowly with a lid on for 10 minutes. Add the tomatoes, wine, chestnuts and sage, and season well with salt and pepper. Add the garlic and bring to the boil, cover and simmer for 30 minutes or until all the vegetables are cooked through.
  2. Remove the lid and continue to cook until the juices thicke