Beef cassoulet

Name: beef cassoulet
Cook time: 170 min
Total time: 170 min
Yield: 4
Cuisine: French
Ingredients: 200 g dried white beans; 750 g run through beef; 1 great onion; 2 toes garlic; 2 tomatoes; salt and freshly ground pepper; 4 tablespoons olive oil (extra virgin); bag fresh thyme a 15 g; 1 teaspoon chili powder; 1 pot meat fond 380 ml

A tasty French recipe. The main course contains the following ingredients: meat, dried white beans, drizzled beef rags, onion, garlic, tomatoes, salt and freshly ground pepper, olive oil (extra virgin), fresh thyme (a 15 g), chilli powder and meat stock (380 ml).

Ingredients

Directions

(Allow 8 hours in advance to let white beans soak in cold water.) Allow meat to reach room temperature.
Peel onion and roughly.
Slice garlic and cut into slices.
Cross in tomatoes, soak for a few seconds in boiling water and skinn.
Remove seeds and cut flesh into strips.
Rinse white beans in sieve.
Cut meat into large pieces and sprinkle with salt and pepper.
Heat oil in frying pan and transfer the meat to browning in approx.
5 minutes.
Wash the onion and garlic for 2 minutes.
Stir in the tomatoes, thyme sprigs and chilli powder and fry approx.
1 minute.
Add meat fondue and 1 dl of water.
Cover the meat covered in a gentle heat (on a flame distributor) for about 1 hour.
Whisk in the beans and roast the cassoulet for about 1 to 1 1/2 hours.
Add more water if it becomes too dry.
Season with salt and pepper.
Remove twigs of thyme.
Serve with green beans..