Beef casserole with beans
Ingredients
Instructions
- 1 kg Braising beef (defatted and cut into 3 cm dice)
- 350 g peeled shallots
- 2 tbsp. tablespoons olive oil
- 25 g Butter
- 350 g pole beans
- 250 g fine green beans
- 450 g peeled tomatoes (de-seeded and quartered)
- 25 cl Red wine
- 30 cl Beef broth
- 2 tbsp. Flour
- 2 tbsp. Herbes de Provence coffee
- Salt
- Ground pepper
- Preheat the oven to 180°C (th. 6). Sauté the shallots over high heat in a mixture of oil and butter, stirring constantly. Then lower the heat and wait until the shallots are golden brown before setting them aside on a plate.
- Replace the shallots with the pieces of beef. Salt and pepper lightly, then color them in small quantities and in several times.
- Put all the pieces of meat back in the casserole, sprinkle them with flour and Provencal herbs. Add the wine and the beef broth and bring everything to a boil, stirring.
- Add the shallots and their juice to the pan, then the pole beans and fine beans cut into sections, as well as the tomatoes. Mix everything, put back on the heat and bring to a boil.
- First place a sheet of parchment paper on the casserole then its lid and bake for 2 hours of cooking. Serve this dish immediately so that it retains its heat.
Beef casserole with beans
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