Fall Meats: 4 Recipes for Chestnut Day and Family Lunches

With the arrival of autumn, Andorra's dishes change. Slow-cooked stews, oven-roasted meats, and long family lunches return. And at the end of October comes Castanyada, one of our most traditional festivals. To celebrate, we're offering four seasonal recipes featuring fresh, locally sourced meat from El Rebost del Nord.

1. Lamb stew with chestnuts and mushrooms

Serves 4 · 1 hr 45 min

Ingredients: 1 kg of mixed lamb diced, 300 g peeled chestnuts, 200 g seasonal mushrooms (chanterelles, morels…), 2 onions, 2 cloves of garlic, 1 ripe tomato, a glass of sherry, 1 or 2 star anise, bay leaf, a tablespoon of flour, stock or water, oil, salt, pepper, and chives.

1. Season the lamb with salt, dredge it in a little flour, and brown it in a pot with oil. Remove it and set aside.
2. In the same oil, slowly sauté the chopped onion and garlic. When it's nicely golden, add the grated tomato.
3. Return the lamb, pour in the sherry, and let the alcohol evaporate.
4. Cover with broth, add the bay leaf and star anise, and let it simmer over low heat for about 60 minutes.
5. Add the chestnuts and mushrooms and cook for another 20 minutes, until the sauce thickens and the meat falls apart.
6. Serve it with chopped chives on top.

Butcher's tip: This dish is better made the day before. If you want it more tender, ask us for boneless lamb shoulder.

2. Oven-baked sausage with chanterelle mushrooms

Serves 4 · 35 min

Ingredients: 4-6 pork sausages, 500 g of chanterelle mushrooms, 3 cloves of garlic, parsley, a splash of white wine, olive oil, and salt.

1. Wipe the mushrooms with a damp cloth, without soaking them, and place them on the baking sheet cap-side up.
2. Chop the garlic with the parsley and sprinkle it over the chanterelles with a good drizzle of oil and a little salt.
3. Place the sausages among the mushrooms and drizzle everything with a splash of white wine.
4. Bake at 200 °C for about 25 minutes. Halfway through, turn the sausages so they brown on both sides.
5. Serve it on the same platter, with country bread for dipping in the juices.

Butcher's tip: Don't prick the sausage, or it will lose its juice.

3. Beef stew with potatoes and mushrooms

Serves 4 · 2 hours

Ingredients: 800 g of Meat for stews, 2 onions, 2 carrots, 1 tomato, 150 g of peas, 200 g of mushrooms, 4 potatoes, a glass of red wine, bay leaf, a little flour, oil and salt.

1. Lightly flour the meat and brown it in the pot. Remove it and set aside.
2. In the same oil, sauté the onion, carrot, and tomato.
3. Return the meat, add the wine and let it reduce. Cover with broth or water and add the bay leaf.
4. Cook over low heat for 1 hour and 30 minutes. In the last 25 minutes, add the potatoes, peas, and mushrooms.

Butcher's tip: It's even better the next day. Make it on the weekend and you'll have lunch for a few days.

4. Grilled Bruna d'Andorra veal median rare

For 3-4 people · 30 min

Ingredients: 1 Andorran Brown Beef Medium-Rare (1.2 kg), flaky salt and pepper.

1. Take the meat out of the refrigerator an hour before cooking it.
2. Grill it over high heat for 6 to 8 minutes per side, depending on thickness and doneness.
3. Let it rest for 5 minutes, slice it, and add salt at the end.

Do you want to know where this meat comes from? Read our article about The Bruna of Andorra and the Canillo Fair.

Place your order without leaving home.

Order online before 6:00 PM and we'll deliver your chilled, vacuum-packed meat within 24 hours, Monday through Saturday. Shipping is free on orders over €100. You can also buy online and pick it up at our store at Av. Príncep Benlloch 85, Andorra la Vella. And if you want to plan the whole week, take a look at our Weekly packs.

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Happy fall and happy Chestnut Festival!