2 kilograms stewing beef, diced
1 clove garlic
1/2 cup almonds — peeled and baked
3 onions
sesame seeds 750 milliliters red wine
2 tomatoes
ginger coriander seeds salt and pepper paprika saffron 2 carrots
cinnamon 1 cloves
250 grams prunes — pitted and soaked
in cognac
1. Slice beef. 2. Marinate overnight in wine, 1 onion, carrots, cinnamon, ginger, clove, salt, paprika and wine. 3. Chop 2 remaining onions. 4. Dry meat in paper towel. 5. Cook onions in butter in Dutch oven until transparent. 6. Sear meat in butter in a skillet, a few slices at a time, and transfer them to Dutch oven. Cook until all liquid has evaporated. 7. Strain marinade and add to the meat. 8. Cover pan and cook in very slow heat for 3 hours. 9. 30 minutes before end of cooking add the tomatoes (peeled, seeded and chopped). 10. 5 minutes before serving add prunes. 11. Serve meat sprinkled with almonds and sesame seeds.