Beef Stew With Prunes And Pine Nuts
Serving Size : 4
Ingredients for prepare Beef Stew With Prunes And Pine Nuts
:
| Amount | Measure | Ingredient - Preparation Method |
estofado con ciruelas y pinones
beef stew with prunes and pine nuts |
| 2 | pounds | lean stewing beef - cut 2" in cubes |
| 1 | medium | onion - cut in large slices |
| 2 | | garlic cloves - unpeeled |
| 1 | large | tomato - red ripe, unpeeled |
| 1/3 | cup | olive oil - up to 1/2 |
| 1/2 | cup | dry white wine |
| 2 | tablespoons | cognac |
| 1 | tablespoon | flour - heaping tbsp |
| 1 | cup | boiling water |
| 1/2 | teaspoon | paprika |
| 1/2 | | bay leaf |
| 1 | sprig | fresh thyme |
or 1/2 teaspoon dried thyme
beef stew with prunes and pine nuts |
| 1 | pinch | cinnamon |
salt to taste
beef stew with prunes and pine nuts |
| 1/2 | pound | dried prunes |
| 1/2 | cup | pine nuts |
recipe Beef Stew With Prunes And Pine Nuts
Heat 3 tablespoons olive oil over high heat in a heavy metal
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casserole. When oil is on verge of smoking, brown meat rapidly, 1 pound at a time. When browned,
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remove it to a bowl. (If you do not have a metal casserole, brown the meat in
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a frying pan; then continue, using earthenware casserole.) Add olive oil if
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needed and allow it to heat before frying the onion and garlic until brown. Add tomato cut in eighths; fry
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until juice has evaporated. Add cognac and wine; continue cooking over high flame until liquid evaporates. Reduce flame,
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add salt, paprika, cinnamon, thyme, bay leaf, and flour. Stir vigorously until flour is browned. Put meat back in
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casserole. Add a cup of boiling water, mix, cover, and simmer for 2 hours or
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until meat is tender. If the sauce becomes too dry during cooking, add boiling water in small amounts. If
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the sauce is too thin when meat is done, remove meat and boil sauce uncovered until thick
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enough. The consistency of the sauce will vary with the amount of
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juice released by the meat. Before serving, place meat in a dish and strain sauce over
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it. Prepare estofado as directed above. A half hour before serving, put prunes to boil in enough
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water to cover. Remove and strain when tender. Fifteen minutes before serving, boil pine nuts in water to cover
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in a separate saucepan. Drain and add pine nuts and prunes to estofado. The prunes
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are added only at the last moment to avoid over-sweetening the sauce; the pine nuts
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are added just before serving in order to preserve their whiteness.
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