BEEF WITH RED WINE AND PINE NUTS
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
Provided by R. Warren Meddoff
Categories One Dish Meal
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a lidded casserole over medium heat, and brown beef on all sides.
- Add the rest of the ingredients except for the pinenuts or parsley.
- 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.
Nutrition Facts : Calories 1143.3, Fat 72, SaturatedFat 22.6, Cholesterol 172.3, Sodium 189.6, Carbohydrate 45.2, Fiber 5.8, Sugar 24.2, Protein 50.4
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