Beef and Bean Casserole

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 4 oz/100 g dried haricot beans
  • 1 large onion
  • 2 tablespoons oil
  • 1 lb/400 g shin beef
  • ½ pint/250 ml tomato juice
  • 1 pint/500 ml water
  • 2 oz/50 g concentrated tomato purée
  • Salt and pepper


Soak the beans overnight and then drain well. Chop the onion and cook in the oil until soft and golden. Cut the beef into cubes and add to the onions, frying until sealed on all sides. Put the beef and onions into a casserole with the beans. Mix the tomato juice, water and tomato purée together and pour over the meat. Cover and bake at 325°F/170°C/Gas Mark 3 for 2 hours. Reduce heat to 300°F/150°C/Gas Mark 2 for 1 hour. Add a little more water or tomato juice during cooking if the dish becomes dry. Adjust seasoning before serving.

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