BEEF IN WINE WITH WALNUTS

Preparation Method :

• Put the beef in a bowl with the wine and mix well. Cover and leave to marinate overnight, stirring occasionally.
• Cut the parsnips into 5 cm lengths, about 1 cm wide. Drain the meat from the marinade, reserving the marinade.
• Heat the oil and butter in a large frying pan, add the beef, a few pieces at a time, and brown quickly.
• Transfer to an ovenproof casserole with a slotted spoon.
• Add the onion and garlic to the frying pan and fry until beginning to brown. Stir in the allspice, flour, reserved marinade, stock and walnuts.
• Bring to the boil, stirring constantly.
• Pour into the casserole and add the parsnips. Season lightly to taste.
• Cover and bake at 170°C (325°F) mark 3 for 2 1/2 - 3 hours or until the meat is really tender.
• Serve hot, straight from the casserole, sprinkled with the chopped walnuts.
• Accompany with boiled rice and a green salad.