Haricot beef casserole

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.

Similar recipes