Catalan style beef stew

A marvelous, rich dish that is even better if you cook it a day ahead and then reheat.

2 lbs beef stewing meat, preferably chuck, cut into large cubes
4 TB olive oil
3 large carrots peeled and cut into 1″ sections
12 shallots, peeled and left whole
1-1/4 c pitted prunes
2 c hearty red wine such as a Rioja
1/2 c toasted pine nuts*

Season the beef with S&P. Pat dry then brown on all sides in the olive oil in a heavy casserole. Reduce heat and add all remaining ingredients except the pine nuts. Cover and simmer slowly for 2 to 2-1/2 hours or until the meat is very tender, stirring occasionally. During the last hour, check the liquid level. If too low, add some water. If too high, increase heat slightly and leave the cover ajar. Serve sprinkled with the pine nuts.

* To toast, put the pine nuts in a dry 6 inch skillet over medium heat. Stir or toss frequently until they are golden brown color. You need to watch this closely because the pine nuts can go from underdone to burnt very quickly.

Explore posts in the same categories: Beef, Ethnic, Stews

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