400g cuts of beef – less expensive joints ideal
1 large onion, peeled and sliced
15mls rapeseed oil
2 large carrots, peeled and cut in chunks
3 medium sized potatoes, peeled and cut in thick slices
75g fresh beans – broad/ pinto/lima/flageolet
700mls water/vegetable stock
Lightly salt to taste
Freshly milled pepper
Cut beef into bite size chunks.
Pre heat oven to 170C (325F/Gas3).
Heat oil in a large pan and brown beef on all sides. Place in a casserole dish.
Place onions in the pan and cook till light golden. Add to casserole dish.
Add carrots, beans and seasoning to dish and finish with a layer of sliced potato. Pour over stock, cover and simmer in oven for 3 hours until the meat is tender. Check occasionally to ensure it doesn’t dry out.
Serves 4, with extra bread to mop up the lovely juices.