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Haricot of beef
- To Serve
Six
- Difficulty
Medium
Published 1978
A savoury, traditional English stew from an early Victorian recipe book
Ingredients
1.3 kg 3 lb 25 g 1
Method
Cut the meat into pieces about 2 cm (¾ in) across and fry them in a heavy casserole in the butter and oil until lightly browned. Meanwhile skin the onions, first dipping for 1 minute into boiling water; then boil them in 275 ml (½ pint) of salted water until they are almost tender. Strain, keeping the liquid, and put the onions on one side.
Sprinkle the flour into the casserole with the
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