Beef With Red Wine and Pine Nuts

Description: 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

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

Steps:

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.