| 1 |
Add a splash of olive oil to a large, heavy-based pan and place over high heat. |
| 2 |
Add the beef and fry until evenly dark and golden in colour. |
| 3 |
In a separate pan, add the turnips and shallots. Stir well. Then, add the carrots. Add tomato paste, garlic, anchovy fillets and allow to cook briefly while stirring. Add pepper. |
| 4 |
Next, as the beef is cooking, add in the haricot beans and then pour in enough stock to cover. Bring to the boil, then reduce the heat and allow to simmer gently. |
| 5 |
Add the remaining stock to the pan with the vegetables. |
| 6 |
Transfer the beef onto this pan along with the liquid. Add the parsley, mint and marjoram to the stew, divide between bowls. Garnish with bouquet garni and serve immediately. |
