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Herb & wine beef with haricot beans
Herb & wine beef with haricot beans


  • 1 cup haricot beans, soaked overnight in water and drained
  • Olive oil
  • 1kg beef shoulder, rolled
  • 2 red onions, diced
  • 6 cloves garlic, peeled
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 4 bayleaves
  • 2 stalks rosemary
  • Handful fresh thyme
  • 2 cups red wine
  • 2 cups water
  • 1 cup flat-leaf parsley, roughly chopped

Herb & wine beef with haricot beans

Sarah Bowman
  • Serving size: Serves 4-6
  • Cooking time: More than 2 hours

Cover the beans with fresh water, boil for 30 minutes, then drain and set aside.

Preheat the oven to 160°C. Heat a little olive oil in a heavy-duty casserole dish and brown the beef on all sides until golden. Remove from the dish and add the onions, garlic, carrots, celery, bayleaves, rosemary and thyme. Sauté until the onion is translucent.

Return the beef to the dish and add the wine and water. Cover with a lid and cook in the preheated oven for 4-5 hours, or until meltingly soft.

Add the drained beans and parsley, stir them through the vegetables and return to the oven for about 30 minutes.

Taste for seasoning. Serve the beans and veges with pieces of beef on top.

From Taste magazine, June 2010.

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