Beef With Red Wine And Pine Nuts

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The consumption of meat in spain has always been an indicator of social standing. An old expression holds that it is better to have two mouthfuls of beef than seven of potatoes. This sustaining, rich castilian stew may help you decide. From 'the spanish kitchen' by clarissa hyman

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Steps

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Heat the oil in a lidded casserole over medium heat , and brown beef on all sides.

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Add the rest of the ingredients except for the pinenuts or parsley.

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Cover and cook over a low heat for 2 hours or until the meat is tender , stirring occasionally.

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Flavor deepens if served the day after cooking.

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When reheated , serve sprinkled with toasted pine nuts or parsley.

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Ingredients

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olive oil, stewing beef, prunes, shallot, carrots, red wine, pine nuts, salt and black pepper