Best 7 Haricot Of Beef Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey to the heart of French cuisine with the quintessential dish, Haricot of Beef. This timeless classic, also known as Beef Stew, showcases the harmonious fusion of tender beef, succulent vegetables, and a rich, flavorful sauce. Our comprehensive guide features a diverse collection of Haricot of Beef recipes, each promising a unique twist on this beloved dish. Explore the classic French version, with its medley of tender beef, carrots, onions, and a velvety red wine sauce. Discover the aromatic Moroccan variation, where spices like cumin, coriander, and paprika dance together in a flavorful symphony. For a hearty and comforting meal, try the Irish Beef Stew, where tender chunks of beef are slow-cooked in a Guinness-infused broth, accompanied by barley and an array of vegetables. If you prefer a lighter version, the Provencal Beef Stew offers a delightful combination of fresh tomatoes, bell peppers, and herbs, creating a vibrant and flavorful dish. No matter your preference, our curated selection of Haricot of Beef recipes guarantees a culinary experience that will tantalize your taste buds and leave you craving for more.

Here are our top 7 tried and tested recipes!

ROASTED HARICOTS VERTS



Roasted Haricots Verts image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 3

2 pounds haricots verts
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.

LOUBIA (MOROCCAN STEWED WHITE BEANS)



Loubia (Moroccan Stewed White Beans) image

Moroccan stewed white beans, also called loubia, are easy to make and super delicious with a zesty sauce of tomatoes, olive oil, spices, and herbs.

Provided by Christine Benlafquih

Categories     Dinner     Entree     Side Dish     Lunch     Soup

Time 1h15m

Yield 6

Number Of Ingredients 12

1 pound/500 g dry white haricot or cannellini beans (soaked overnight and drained)
3 ripe tomatoes ( grated )
1 medium onion (grated)
3 cloves of garlic (finely chopped or pressed)
2 tablespoons fresh parsley (chopped)
2 tablespoons fresh cilantro (chopped)
1 tablespoon salt
2 teaspoons paprika
2 teaspoons cumin
1 1/2 teaspoons ginger
Optional: 1/2 teaspoon cayenne pepper (or to taste)
1/2 cup olive oil

Steps:

  • Gather the ingredients.
  • Mix all ingredients in a pressure cooker.
  • Add 2 quarts (2 liters) of water, and bring to a simmer.
  • Cover, bring to pressure, then cook on pressure over medium heat for about 40 minutes, or until the beans are tender.
  • If the beans are still submerged in sauce, reduce the liquids until the sauce is thickened.
  • Adjust the seasoning if desired, and serve.
  • Enjoy!
  • Gather the ingredients.
  • Mix all ingredients in a large pot.
  • Add 2 quarts (2 liters) of water and bring to a simmer.
  • Cover and simmer the beans over medium heat for about 1 1/2 hours, or until the beans are tender and the sauce is thick and no longer watery.
  • If the liquids reduce too much during cooking, add a little water to prevent the beans from burning.
  • Adjust the seasoning if desired, and serve.
  • Enjoy!

Nutrition Facts : Calories 443 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 13 g, Protein 19 g, SaturatedFat 3 g, Sodium 1078 mg, Sugar 5 g, Fat 19 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

HARICOT OF BEEF



Haricot of Beef image

This is a savoury, traditional English stew from an early Victorian recipe book. I highly recommend keeping it until next day and reheating it, because the stew will be much more tender and have an even better flavour.

Provided by Millereg

Categories     Stew

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs chuck steaks, cut into 3/4-inch pieces
1 ounce butter
1 tablespoon sunflower oil
18 white pearl onions or 18 shallots
1 ounce plain flour
salt
cayenne pepper
1 bunch mixed fresh herbs, tied together (thyme, parsley, and bayleaf)
1 lb carrot
1 tablespoon Worcestershire sauce

Steps:

  • Fry the meat in a heavy flameproof casserole dish with the butter and oil until lightly browned.
  • Skin the onions by first dipping them for 1 minute in boiling water and then boiling them in 10 oz.
  • salted water until they are almost tender.
  • Strain, keeping the liquid, and put the onions on one side.
  • Sprinkle the flour into the casserole with the meat and let it brown.
  • Add the cooking liquid from the onions.
  • Season with salt and cayenne pepper, bury a tied bunch of herbs in the center of the meat and bring to the boil again.
  • Cover the pan and simmer for 1½ hours, periodically adding a dash of stock if more liquid is needed.
  • Prepare the carrots, either, if they are large, by cutting them in half lengthways and then cutting them in small pieces, or, if they are small, simply by scrubbing them.
  • Put them in the stew, add the onions and the Worcestershire sauce, stir it in and simmer for a further 30 minutes, until the meat and carrots are both tender.
  • Serve if you like with a sprinkling of parsley, chopped shallot and the chopped yolk of a hard-boiled egg, all sprinkled very lightly with a dash of vinegar.
  • This stew needs good mashed potatoes or baked potatoes to mop up the gravy.

SAUTEED HARICOTS VERTS



Sauteed Haricots Verts image

Provided by Anne Burrell

Time 20m

Yield 4 servings

Number Of Ingredients 5

Kosher salt
1/2 pound haricots verts (baby string beans), stem ends removed
Extra-virgin olive oil
2 garlic cloves, smashed
Pinch crushed red pepper flakes

Steps:

  • Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
  • Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
  • Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.

HARICOTS VERTS WITH HERB BUTTER



Haricots Verts with Herb Butter image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Kosher salt
1 pound French string beans, stem end removed
1 tablespoon minced scallion, white and green parts
1 tablespoon minced fresh dill
1 tablespoon minced fresh flat leaf parsley
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon freshly ground black pepper
Sea salt or fleur de sel, for serving

Steps:

  • Bring a large pot of water to a boil and add 1 tablespoon salt. Add the string beans and cook for 2 minutes. Drain and then place the string beans in a serving dish.
  • For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.
  • Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt and serve.
  • Use any extra herb butter for serving on a steak or in a sandwich.

SPICY BEEF STEW WITH BEANS & PEPPERS



Spicy beef stew with beans & peppers image

Just the thing to warm you up on a cold winter night

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 3h

Yield Serves 6 adults, or 4 adults and 4 kids

Number Of Ingredients 12

3 ½ tbsp vegetable oil
1kg stewing beef , cut into chunks
1 onion , sliced
2 garlic cloves , sliced
1 tbsp plain flour
1 tbsp black treacle
1 tsp cumin
400g can chopped tomato
600ml beef stock (from a cube is fine)
2 red peppers , deseeded and sliced
400g can cannellini bean , drained and rinsed
soured cream and coriander, to serve

Steps:

  • Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
  • Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
  • Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.

Nutrition Facts : Calories 400 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium

BEEF & BEAN HOTPOT



Beef & bean hotpot image

A hearty one pot meal to satisfy the whole family

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 8

750g lean minced beef
1 beef stock cube
2 large onions , roughly chopped
450g carrots , peeled and thickly sliced
1.25kg/2lb 12oz potato , peeled and cut into large chunks
2g cans baked beans
Worcestershire sauce or Tabasco sauce , to taste
large handful of parsley , roughly chopped

Steps:

  • Heat a large non-stick pan, add the beef then fry over a medium-high heat until browned, stirring often and breaking up any lumps with a spoon. Crumble in the stock cube and mix well.
  • Add the vegetables, stir to mix with the beef and pour in enough boiling water (about 1.3 litres) to cover. Bring to the boil, then lower the heat and stir well. Cover the pan and simmer gently for about 30 mins or until the vegetables are tender.
  • Tip in the baked beans, sprinkle with Worcestershire sauce or Tabasco to taste, stir well and heat through. Taste for seasoning and sprinkle with parsley. Serve with extra Worcestershire sauce or Tabasco, for those who like a peppery hot taste.

Nutrition Facts : Calories 362 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 31 grams protein, Sodium 2.05 milligram of sodium

Tips:

  • Choose the right cut of beef: Chuck roast or brisket are good choices for haricot of beef. They are both tough cuts of meat that will become tender when braised.
  • Brown the beef before braising: Browning the beef will add flavor and color to the dish. It will also help to prevent the meat from becoming dry.
  • Use a good quality red wine: The red wine will add flavor and richness to the sauce. Choose a wine that you enjoy drinking.
  • Don't overcook the beef: The beef should be cooked until it is fork-tender, but not so long that it becomes dry.
  • Serve with mashed potatoes or egg noodles: Haricot of beef is traditionally served with mashed potatoes or egg noodles.

Conclusion:

Haricot of beef is a delicious and hearty dish that is perfect for a winter meal. It is easy to make and can be tailored to your own taste. With a little planning, you can have a delicious and satisfying meal on the table in no time.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #casseroles     #lunch     #main-dish     #beef     #eggs-dairy     #vegetables     #oven     #easy     #european     #beginner-cook     #potluck     #diabetic     #dinner-party     #heirloom-historical     #holiday-event     #english     #stews     #grains     #stove-top     #dietary     #one-dish-meal     #inexpensive     #meat     #pasta-rice-and-grains     #to-go     #equipment     #4-hours-or-less

Related Topics