Beef With Red Wine And Pine Nuts Recipe

Ingredients for Beef With Red Wine And Pine Nuts

• Olive Oil
• Stewing Beef
• Prunes
• Shallot
• 2 carrots, chopped
• 1 cup dry red wine (such as Rioja)
• Pine Nuts
• Salt And Black Pepper

How to Make Beef With Red Wine And Pine Nuts

1. 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.
2. 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).
3. 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.
4. For an even deeper, richer flavor, allow the stew to cool completely and refrigerate overnight before reheating.
5. 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.