Ingredients for Beef With Red Wine And Pine Nuts
- 2 tablespoons olive oil
- 1 1/2 lbs beef stew meat
- Prunes
- Shallot
- 2 carrots, chopped
- 1 cup dry red wine
- 1/4 cup pine nuts
- Salt and freshly ground black pepper (to taste)
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 tablespoons fresh parsley, chopped
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How to Make Beef With Red Wine And Pine Nuts
- Heat 2 tablespoons of olive oil in a large, lidded casserole dish over medium-high heat. Brown 1.5 lbs beef stew meat cubes on all sides.
- Add 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 2 cloves garlic (minced), 1 tsp dried thyme, 1 bay leaf, 1 cup dry red wine, 1 cup beef broth, and 1 (14.5 oz) can diced tomatoes (undrained).
- Bring to a simmer, then reduce heat to low, cover, and cook for 2-2.5 hours, or until the beef is incredibly tender, stirring occasionally. If the stew becomes too thick, add a little more broth.
- For an even deeper, richer flavor, allow the stew to cool completely and refrigerate overnight before reheating.
- When ready to serve, reheat gently. Toast 1/4 cup pine nuts in a dry skillet over medium heat until fragrant and lightly golden. Sprinkle toasted pine nuts and/or 2 tablespoons chopped fresh parsley over each serving before enjoying.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
96g
Fat
113g
Carbs
15g
