Chestnut Beef Bourguignon

Ein von @klimbingkorns gepostetes Foto am

Autumn. It is the most colorful season of the year and at the same time, it is the best time of the year for us to climb.  When chestnut start to fall, you will observe how many locals collects them from the street or trials in little plastic bags that they carry with them. It actually always reminds me of the christmas season, when you get those chestnut roasted over the fire and buy a packet for 3 € something.

I love them roasted on an open fire. After 15 minutes, they are ready to be eaten. You will only have to be careful that you’re not anywhere near the pan if it explodes (that happens when you don’t pre-slit each and everyone)

But it is usually much easier if you’re using cooked chestnut packed and ready to use. In the season, you can usually get them off the local supermarkets. You can of course cook and boil them yourself too, but this would certainly need more time, before you start off with the actual cooking.  This is a simplified, quick and easy outdoor recipe of the Beef Bourguignon, just with chestnut and cooked with a MSR stove. You can of course add in carrots and potatoes or pearl onions, which will need an extra cooking time.


400g Filet from beef, sliced
1 onion sliced
2 cloves garlic
handful of sliced fresh brown mushrooms
Chilly (optional)
1/2 lime (juiced)
1/2 tsp. 5 spices (Ngo Hiong)
1 packet pre-cooked chestnuts
400 ml red burgundy (wine)

3-4 tbsp Olive oil
1x beef bouillon (cube)

Beef Bourguignon with chestnuts


Heat olive oil, fry the onion s till golden, add sliced beef. Fry till almost cooked. Add a dash of chilli, pepper, salt & beef bouillon and stir fry. Just when the meat starts getting brown, add a quarter of the red wine. Add the chestnuts. Let the liquid evaporate, then add wine again. Repeat this for another 2-3 times. Add the other spices and stir. Simmer for another 7 mins, add the lime juice, a pinch of sugar. Add the mushrooms and stir for another 2 minutes before you take everything off the fire. Goes well with rice and a chicory salad too.

Preparation & cooking: 25 mins
Serves: 2


Note: This post first appeared in autumn, 2007. It has been updated and revised.

1 Comment

  1. Hi there, Chris!

    My name is Shannon and I’m the editorial assistant at I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at


    Shannon Eliot
    Editorial Assistant,

    P.S. I’m an avid cyclist and like to go on long road trips, so I look forward to going back and looking at all your recipes for the road!

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