Red wine never spoiled a meal I have eaten. And that's the case when using it in a casserole. It adds flavour and only helps in recipes such as this one where beef is combined with prunes and pine nuts.


  • 1 kilo of casserole beef cut into large chunks and seasoned with salt and ground black pepper
  • 4 tablespoons of olive oil
  • 150 grams of prunes
  • 12 shallots, peeled
  • 3 large carrots, peeled and sliced thickly
  • 500 ml of red wine
  • 50 grams of pine nuts toasted, or chopped parsley
  • Salt and black pepper


Heat the oil in a lidded casserole over a medium heat, and brown the beef on all sides. Add the rest of the ingredients except for the pine nuts or parsley. Cover and cook over a low heat for two hours or until the meat is tender, stirring occasionally. Leave to stand overnight to deepen the flavour. When reheated, serve sprinkled with toasted pine nuts or parsley.