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200 g/7 oz/1 small can of haricot (navy) beans, drained
1 carrot, diced
1/2 turnip, diced
2 onions, diced
2 tomatoes, skinned and diced
225 g/8 oz lean bacon, diced
900 ml/1.5 pts/3.75 cups Beef Stock
1 bouquet garni sachet
15 ml/1 tbsp oil
900 g/2 lb stewing beef, cut into 4 cm/1.5 in pieces
Salt and freshly ground black pepper
15 ml/1 tbsp plain (all-purpose) flour (optional)
15 g/0.5 oz/1 tbsp butter or margarine (optional)
Mashed potatoes, to serve
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Method :
Place the beans, carrot, turnip, onions, tomatoes, bacon, stock and
bouquet garni in a large saucepan. Bring to the boil, cover and simmer
gently for about 2 hours to create a rich stock. Heat the oil in a
separate pan and fry (saute) the meat until browned. Add the meat to the
saucepan, season to taste, cover and simmer for a further 1 hour until the
meat is tender. Remove the bouquet garni and adjust the seasoning if
necessary. If the gravy is too thin, either remove the lid and boil until
the sauce thickens a little, or mix the flour and butter or margarine to a
paste, stir into the puchero and simmer, stirring, until thickened. Serve
with mashed potatoes. |