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Receta Beef Stew With Prunes And Pine Nuts **

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Raciónes: 4

Ingredientes

Cost per serving $4.59 view details
  • (Estofado Con Ciruelas Y Pinones)
  • 2 lb Lean stewing beef cut 2" in cubes
  • 1 med Onion cut in large slices
  • 2 x Garlic cloves unpeeled
  • 1 lrg Tomato, red ripe unpeeled
  • 1/3 x to 1/2 c. Extra virgin olive oil
  • 1/2 c. Dry white wine
  • 2 Tbsp. Cognac
  • 1 Tbsp. Flour heaping tbsp
  • 1 c. Boiling water
  • 1/2 tsp Paprika
  • 1/2 x Bay leaf
  • 1 sprg Fresh thyme (or possibly 1/2 tsp. dry thyme)
  • 1 pch Cinnamon Salt to taste
  • 1/2 lb Dry prunes
  • 1/2 c. Pine nuts

Direcciones

  1. Heat 3 Tbsp. extra virgin olive oil over high heat in a heavy metal casserole. When oil is on verge of smoking, brown meat rapidly, 1 lb. at a time. When browned, remove it to a bowl. (If you don't have a metal casserole, brown the meat in a frying pan; then continue, using earthenware casserole.)
  2. Add in extra virgin olive oil if needed and allow it to heat before frying the onion and garlic till brown. Add in tomato cut in eighths; fry till juice has evaporated. Add in cognac and wine; continue cooking over high flame till liquid evaporates. Reduce flame, add in salt, paprika, cinnamon, thyme, bay leaf, and flour. Stir vigorously till flour is browned. Put meat back in casserole. Add in a c. of boiling water, mix, cover, and simmer for 2 hrs or possibly till meat is tender. If the sauce becomes too dry during cooking, add in boiling water in small amounts. If the sauce is too thin when meat is done, remove meat and boil sauce uncovered till thick sufficient. The consistency of the sauce will vary with the amount of juice released by the meat.
  3. Before serving, place meat in a dish and strain sauce over it.
  4. Prepare estofado as directed above. A half hour before serving, put prunes to boil in sufficient water to cover. Remove and strain when tender. Fifteen min before serving, boil pine nuts in water to cover in a separate saucepan. Drain and add in pine nuts and prunes to estofado.
  5. The prunes are added only at the last moment to avoid oversweetening the sauce; the pine nuts are added just before serving in order to preserve their whiteness.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 455g
Recipe makes 4 servings
Calories 763  
Calories from Fat 385 50%
Total Fat 43.31g 54%
Saturated Fat 14.04g 56%
Trans Fat 2.13g  
Cholesterol 154mg 51%
Sodium 158mg 7%
Potassium 1290mg 37%
Total Carbs 40.49g 11%
Dietary Fiber 5.3g 18%
Sugars 21.69g 14%
Protein 46.06g 74%
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