Beef With Red Wine and Pine Nuts

Beef With Red Wine and Pine Nuts

wtorek, 18 lutego 2014

Beef With Red Wine and Pine Nuts

Time: 2 hrs 10 mins

Ingredients

• 4 tablespoons olive oil
• 36 ounces stewing beef, cut into large cubes and seasoned with salt and ground black pepper
• 1 1/4 cups prunes, pitted
• 1 dozen shallot, peeled
• 3 large carrots, peeled and sliced thickly
• 2 1/4 cups red wine
• 3/8 cup pine nuts, toasted or 3/8 cup chopped fresh parsley
• salt and black pepper
• 1 glass red wine

Directions

• 1 Heat the oil in a lidded casserole over medium heat, and brown beef on all sides.
• 2 Add the rest of the ingredients except for the pinenuts or parsley.
• 3 Cover and cook over a low heat for 2 hours or until the meat is tender, stirring occasionally. Flavor deepens if served the day after cooking. When reheated, serve sprinkled with toasted pine nuts or parsley.