Daube à la languedocienne

Name: Daube à la languedocienne (Beef Stew with Haricots)
Cuisine: France
Ingredients: Salt and pepper; Salt and pepper; 1 bottle red wine (Corbières); 12 oz (350 g) dried haricot beans, soaked overnight; 8 oz (250 g) smoked pork sausage; 1 small glass Armagnac; Parsley, chopped; 3½ oz (100 g) pork skin, blanched and cut into strips; 3 onions, chopped; 3½ oz (100 g) carrots, chopped; 3½ oz (100 g) leeks (white part only), chopped; 4 cloves garlic, minced; 2 oz (50 g) dried ceps; soaked for 15 minutes; 12 oz (350 g) tomatoes, peeled, de-seeded and chopped; 2 bouquets garnis; 2 lb (1 kg) beef neck, cut in chunks and rubbed with garlic; 2 lb (1 kg) beef neck, cut in chunks and rubbed with garlic; 3½ oz (100 g) lard; 3½ oz (100 g) streaky bacon

Beef Stew with Haricots

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

The subtle and rich flavours of this stew depend upon the three-part and unhurried cooking process (and, of course, good ingredients). So don’t try short cuts – they don’t work. As my old granny used to say, ‘More haste, less speed!’

Ingredients

2 lb (1 kg) beef neck, cut in chunks and rubbed with garlic
3½ oz (

Europe
France
Main course
Stew
Languedoc

Method

In a large lidded flameproof casserole brown the beef in some lard, then add the bacon, pork skin, 2 of the onions, carrots, leeks, garlic, ceps, tomatoes, 1 bouquet garni, salt and pepper. Cover with red wine. Put on the lid, pop in a medium oven, gas mark 4, 350°F (180°C), and allow to simmer for at least 3 hours.

Meanwhile, cook the haricots for 1½ hours with the other bouquet garni,