Haricot Beef Casserole

         Yield: 6 Servings
Categories: Stews, Beef

1 1/4 c Haricot beans 500 g Chuck steak 500 g Skirt steak 3 tb Oil 1 lg Onion 1 1/2 tb Flour 2 cl Garlic, crushed 1 1/2 c Beef stock 1 ts French mustard 425 g Tomatos (can) 1 pn Salt 1 pn Black pepper 2 Sprigs parsley 1 Bay leaf 1 Sprig thyme 1 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. Posted to MM-Recipes Digest V3 #263 Date: Thu, 26 Sep 1996 23:02:22 +-1000 From: Melinda Irvine <micrurus@dragnet.com.au>