Haricot beef casserole

6 Servings

Ingredients

QuantityIngredient
cupHaricot beans
500gramsChuck steak
500gramsSkirt steak
3tablespoonsOil
1largeOnion
tablespoonFlour
2clovesGarlic, crushed
cupBeef stock
1teaspoonFrench mustard
425gramsTomatos (can)
1pinchSalt
1pinchBlack pepper
2Sprigs parsley
1Bay leaf
1Sprig thyme
1Sprig marjoram

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 2-3 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.