Thanks for taking the time to help with my post,
I'm in France at the moment and planning on making a Beef Cassoulet with some Haricot Beans, Herbs, Tomatoes etc. The recipe calls for rump steak, however I have stewing steak and so planning on cooking the beef seperately for around 3 hours.
I do not want to cook it all together as the beans will turn to mush and the tomatoes will dry out. Can anyone help alter the recipe to suit please? Can I slowly cook the meat in an oven/on the hob in water or a weak beef stock solution? I don't have an opportunity to buy anymore ingredients other than what is on the list.
500 Gram rump steak
2 garlic clove
1 Can tomato
1 Can cannellini beans
1/3 Cup red wine
2 Teaspoon paprika
2 Teaspoon thyme
2 Teaspoon sage
Heat 1 TB oil in a large saucepan. Peel and chop onion and garlic. Slice steak.Add onion and garlic to pan cook till transparent. Add sliced steak and brown.Add canned tomatoes, red wine, paprika, thyme and sage. Cook till steak not quite ready.Rinse and drain cannellini beans then add to saucepan. Cook further till heated through, only a few minutes or beans will go mushy