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| 1 1/4 | cups | haricot beans | |
| 500 | grams | beef chuck steak | |
| 500 | grams | beef, skirt steak | |
| 3 | tablespoons | vegetable oil | |
| 1 | large | onion | |
| 1 1/2 | tablespoons | flour, all-purpose | |
| 2 | cloves | garlic | crushed |
| 1 1/2 | cups | beef stock | prefer veal stock if possible |
| 1 | teaspoon | french mustard | |
| 425 | grams | tomatoes, canned | |
| 1 | pinch | salt | |
| 1 | pinch | black pepper | |
| 2 | each | parsley sprigs | |
| 1 | each | bay leaf | |
| 1 | each | thyme sprigs | |
| 1 | each | marjoram sprig |
Put beans into a saucepan with enough hot water to cover well, bring to boiling point, boil for 2 minutes.
Remove from heat, leave in the water for 1 hour.
Cut the meat into large cubes and brown well all over in oil.
Add the onion, cook gently until lightly tinted, stirring frequently.
Sprinkle the flour over, add garlic and stir for 2-3 minutes.
Add the drained tomatoes, salt, pepper, parsley, bay leaf, thyme and marjoram tied together.
Transfer to oven proof dish, cover and cook in a moderately slow oven for 1 hour.
| % Daily Value* | |
| Total Fat 34.0g | 53% |
| Saturated Fat 11.0g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 417mg | 17% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 2.0g | 8% |
| Sugars 5.0g | |
| Protein 25.0g | 50% |
| Vitamin A | 3% | Vitamin C | 23% | |
| Calcium | 7% | Iron | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Provence (PRO-VAWNS) is the southeastern region of France on the Mediterranean Sea. Bordered by Italy on the east, Provence's diverse topography is characterized by mountains, valleys, beautiful beaches and ...
Good recipie but it is much better to leave in in the fridge for two weeks before serving! It takes time for the pickling to get through the meat!
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