Haricot Beef Casserole
Yield
servingsPrep
15 minCook
75 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
haricot beans
|
* |
| 500 | grams |
beef chuck steak
|
|
| 500 | grams |
beef, skirt steak
|
* |
| 3 | tablespoons |
vegetable oil
|
|
| 1 | large |
onions
|
|
| 1 ½ | tablespoons |
all-purpose flour
|
|
| 2 | cloves |
garlic
crushed |
|
| 1 ½ | 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 leaves
|
*
|
| 1 | each |
thyme sprigs
|
* |
| 1 | each |
marjoram sprig
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
haricot beans
|
* |
| 5E+2 | grams |
beef chuck steak
|
|
| 5E+2 | grams |
beef, skirt steak
|
* |
| 45 | ml |
vegetable oil
|
|
| 1 | large |
onions
|
|
| 23 | ml |
all-purpose flour
|
|
| 2 | cloves |
garlic
crushed |
|
| 355 | ml |
beef stock
prefer veal stock if possible |
|
| 5 | ml |
french mustard
|
* |
| 425 | grams |
tomatoes, canned
|
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
black pepper
|
*
|
| 2 | each |
parsley sprigs
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
thyme sprigs
|
* |
| 1 | each |
marjoram sprig
|
*
|
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.
