Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Haricot beans |
| 500 grams | Chuck steak |
| 500 grams | Skirt steak |
| 3 tablespoons | Oil |
| 1 large | Onion |
| 1½ tablespoon | Flour |
| 2 cloves | Garlic, crushed |
| 1½ cup | Beef stock |
| 1 teaspoon | French mustard |
| 425 grams | Tomatos (can) |
| 1 pinch | Salt |
| 1 pinch | Black pepper |
| 2 \N | Sprigs parsley |
| 1 \N | Bay leaf |
| 1 \N | Sprig thyme |
| 1 \N | Sprig marjoram |
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.