Haricot of Beef

Recipe by Millereg
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READY IN: 2hrs 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fry the meat in a heavy flameproof casserole dish with the butter and oil until lightly browned.
  • Skin the onions by first dipping them for 1 minute in boiling water and then boiling them in 10 oz.
  • salted water until they are almost tender.
  • Strain, keeping the liquid, and put the onions on one side.
  • Sprinkle the flour into the casserole with the meat and let it brown.
  • Add the cooking liquid from the onions.
  • Season with salt and cayenne pepper, bury a tied bunch of herbs in the center of the meat and bring to the boil again.
  • Cover the pan and simmer for 1½ hours, periodically adding a dash of stock if more liquid is needed.
  • Prepare the carrots, either, if they are large, by cutting them in half lengthways and then cutting them in small pieces, or, if they are small, simply by scrubbing them.
  • Put them in the stew, add the onions and the Worcestershire sauce, stir it in and simmer for a further 30 minutes, until the meat and carrots are both tender.
  • Serve if you like with a sprinkling of parsley, chopped shallot and the chopped yolk of a hard-boiled egg, all sprinkled very lightly with a dash of vinegar.
  • This stew needs good mashed potatoes or baked potatoes to mop up the gravy.
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