Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Haricot Beef Casserole

StarStarStarStarEmpty star

Your rating

Recipe

 

Yield

servings

Prep

15 min

Cook

75 min

Ready

2 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ¼ cups haricot beans
*
500 grams beef chuck steak
Camera
500 grams beef, skirt steak
*
3 tablespoons vegetable oil
Camera
1 large onions
Camera
1 ½ tablespoons all-purpose flour
Camera
2 cloves garlic
crushed
Camera
1 ½ cups beef stock
prefer veal stock if possible
Camera
1 teaspoon french mustard
*
425 grams tomatoes, canned
Camera
1 pinch salt
* Camera
1 pinch black pepper
* Camera
2 each parsley sprigs
* Camera
1 each bay leaves
* Camera
1 each thyme sprigs
*
1 each marjoram sprig
* Camera

Ingredients

Amount Measure Ingredient Features
296 ml haricot beans
*
5E+2 grams beef chuck steak
Camera
5E+2 grams beef, skirt steak
*
45 ml vegetable oil
Camera
1 large onions
Camera
23 ml all-purpose flour
Camera
2 cloves garlic
crushed
Camera
355 ml beef stock
prefer veal stock if possible
Camera
5 ml french mustard
*
425 grams tomatoes, canned
Camera
1 pinch salt
* Camera
1 pinch black pepper
* Camera
2 each parsley sprigs
* Camera
1 each bay leaves
* Camera
1 each thyme sprigs
*
1 each marjoram sprig
* Camera

Directions

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 to 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 376g (13.3 oz)
Amount per Serving
Calories 45768% from fat
 % Daily Value *
Total Fat 34g 53%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 89mg 30%
Sodium 417mg 17%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 50g
Vitamin A 3% Vitamin C 23%
Calcium 7% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe