Beef With Red Wine and Pine Nuts

wtorek, 18 lutego 2014

Beef With Red Wine and Pine Nuts

Time: 2 hrs 10 mins


  • 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


  • 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.

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