Nigella Beef Cheeks With Port And Chestnuts Recipe

Nigella Beef Cheeks With Port And Chestnuts is made with beef cheeks, ruby port, leeks, chestnuts, carrots, and Worcestershire sauce. This recipe creates a rich and elegant winter stew. It takes about 3 hours 30 minutes to prepare and serves 3–4.

Nigella Beef Cheeks With Port And Chestnuts Ingredients

• 1kg beef cheeks
• 500g leeks (trimmed weight – approx. 750g untrimmed)
• 2 fat cloves of garlic
• 2 carrots (approx. 200g)
• 1 large or 2 small sticks of celery
• A small bunch of flat-leaf parsley (approx. 20g)
• 45g beef dripping or 3 x 15ml tablespoons oil of your choice
• 1 orange
• 1 teaspoon fennel seeds
• A very generous grating of nutmeg
• 200ml ruby port
• 350ml beef stock
• 2 teaspoons Worcestershire sauce (gluten-free if necessary)
• 1 teaspoon sea salt flakes (or ½ teaspoon fine sea salt)
• A good grinding of pepper
• 150g cooked and peeled chestnuts (vacuum-sealed recommended)

How To Make Nigella Beef Cheeks With Port And Chestnuts

1. Preheat Oven: Heat oven to 150°C/130°C Fan and prepare a piece of baking parchment slightly larger than your casserole’s diameter.
2. Prep Meat and Veggies: Cut beef cheeks into 6cm chunks, clean and slice leeks, peel garlic, carrots, and chop with celery and parsley.
3. Brown Meat: Heat 30g dripping or 2 tbsp oil, brown meat in batches, then remove to a bowl.
4. Cook Vegetables: Add remaining fat to pan, cook carrot mix for 3–4 minutes over medium-low heat.
5. Add Aromatics: Stir in orange zest, fennel seeds, nutmeg, then add leeks and cook until softened.
6. Combine and Simmer: Return beef and juices to pan, add port, let it bubble, then add stock, Worcestershire sauce, salt, pepper, and chestnuts.
7. Bake Stew: Press meat into liquid, cover with parchment and lid, bake for 3 hours until tender.
8. Cool and Store: Let cool, taste for seasoning, refrigerate up to 3 days.
9. Reheat: Remove from fridge, skim fat, bring to room temp, add water if needed, reheat in oven at 190°C/170°C Fan for 50–60 mins or 200ºC/180°C Fan for 40–50 mins until piping hot.

Recipe Tips

• Use Beef Shin if Needed: If beef cheeks aren’t available, beef shin is a good substitute.
• Make Ahead: This dish must be made at least a day in advance for best flavor and texture.
• Horseradish Sauce Option: Serve with homemade horseradish sauce for added zest.
• Reheat Gently: Warm up leftovers slowly to retain tenderness.
• Chop Finely: Finely blitzed or chopped aromatics ensure even flavor throughout.

What To Serve With Beef Cheeks

This stew pairs well with buttery mashed potatoes, roasted root vegetables, or a rustic loaf of bread. For something special, try it alongside celeriac and anchovy gratin or classic baked potatoes.

How To Store Beef Cheeks

Refrigerate: Cool completely, store in an airtight container for up to 3 days.
Freeze: Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat thoroughly.

Beef Cheeks Nutrition Facts

• Calories: 580
• Total Fat: 32g
• Saturated Fat: 12g
• Carbohydrates: 18g
• Sugar: 6g
• Protein: 48g
• Sodium: 720mg

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