29 December 2012,10:50 by

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The beef bean and beetroot casserole can completely change your daily appetite. It is truly suites to the whole family because of its extreme taste and yummy flavorings.
Serves :

Preparation Time :
45 minutes

Cooking Time :
2 hours 50 minutes

Preparation Method :

  • Preheat the oven to Gas Mark 3/170°C/325°F.
  • Cook the beans in salted boiling water for about 25 minutes and drain.
  • Heat the butter and olive oil in a flameproof casserole, add the bacon and steak, then cook for 5 minutes. Sprinkle with plain flour,
  • Add red wine and beef stock season and bring to the boil.
  • Toss in the beans, cover tightly with a lid or cooking foil, and bake in the oven for 2 hours.
  • About 15 minutes before the end of the cooking time, remove the lid or cooking foil from the casserole.
  • Place the shallots and honey in a frying pan and cook slowly for 5 minutes.
  • Arrange the shallots and cooked beetroot around the top of the casserole and return to the oven for the last 15 minutes.


  • 500 grams flageolet beans, soaked overnight and drained
  • 25 grams butter
  • 2 tablespoons olive oil
  • 3 rind less smoked streaky bacon rashers, chopped
  • 900 grams stewing steak, trimmed and cut into 5cm (2 inch) cubes
  • 1 tablespoon plain flour
  • 250 ml red wine
  • 275 ml Basic Beef Stock
  • Salt and freshly ground black pepper (to taste)
  • 14 shallots, peeled
  • 2 tablespoons clear honey, warmed
  • 250 grams ready-cooked Red Velvet beetroot, diced

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