Beef With Red Wine And Pine Nuts - cooking recipe

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

Preparation

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.