Garlicky bean ragoût

Recipe from: 8/1/1996 12:00:00 AM
Ingredients 16
Servings 5
Time

Ingredients

  • 45
    g
    butter
  • 15
    ml
    oil
  • 800
    g
    leg, shoulder or flank of veal, cut into large cubes
  • 500
    g
    small picking onions (or medium onions, halved)
  • 3
    medium tomatoes, peeled and cubed
  • 30
    ml
    red wine vinegar
  • 100
    ml
    dry red wine
  • 125
    ml
    vegetable stock
  • 5
    ml
    paprika
  • 3
    ml
    ground cinnamon
  • 1
    ml
    ground allspice
  • salt and freshly ground black pepper
  • 2
    small garlic bulbs
  • 500
    ml
    cooked sugar beans
  • 45
    ml
    chopped fresh parsley
  • cayenne pepper
 

Method

 
1. Heat the butter and oil in a saucepan and seal the meat in small batches over a high heat. Set the meat aside and sauté the onions over medium heat until the outer layer becomes transparent. 2. Place the meat in the pan with the onions and add the cubed tomatoes, cook briefly, then add the vinegar, red wine and vegetable stock. Add the paprika, cinnamon, allspice and seasoning. Bring to the boil. 3. Rinse the garlic under cold running water and place, unpeeled, with the other ingredients. Cover and cook over a low heat for about 30 minutes, stirring from time to time. 4. Add the cooked beans and extra stock if necessary. Cook for a further 30 minutes until meat is tender. 5. Sprinkle with chopped parsley and cayenne pepper. Serve with couscous or rice. Serves 4-6.
 

Read more on: beef
 

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