HARICOT BEANS AND BEEF
This hearty Haricot Beans and Beef stew is a classic, comforting dish perfect for a cold evening. The slow cooking process allows the beef to become incredibly tender and the flavors to meld beautifully. Featuring haricot beans, beef, and vegetables, this stew is a satisfying and flavorful meal. Serve it with potatoes and green vegetables for a complete and nourishing dinner.
Ingredients
- 2 cups Haricot beans
- 2 pints Water
- 1 each Onion (Coarsely chopped.)
- 1 tablespoon Fat (e.g., olive oil or butter) (Quantity estimated (not specified in original recipe))
- 1 pound Beef, cut into large pieces
- 1 each Carrot, diced
- 1/2 each Turnip, diced (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (To taste. Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (To taste. Quantity estimated (not specified in original recipe))
- 2 tablespoons Pea meal or all-purpose flour (For thickening. Quantity estimated (not specified in original recipe))
- 1 tablespoon Vinegar (To taste. Quantity estimated (not specified in original recipe))
Instructions
- 1Wash the haricot beans and place them in a bowl. Cover the beans with the water and let them soak overnight.
- 2The next day, heat the fat in a casserole or stew-jar over medium heat. Add the coarsely chopped onion and cook until softened and lightly browned, about 5 minutes.
- 3Add the soaked beans and their water to the casserole or stew-jar with the browned onion. Cover the casserole and cook slowly in a preheated oven at 300°F (150°C) or by the side of the fire for 1 hour.
- 4After 1 hour, add the beef pieces to the stew. An hour later, add the diced carrot and turnip. Season with salt and pepper to taste. Continue cooking slowly until the vegetables are tender, about 30 minutes.
- 5A few minutes before serving, thicken the stew with pea meal or flour that has been baked to a fawn color. Flavor with vinegar to taste. Serve sparingly with an abundance of potatoes and green vegetables.