Haricot

500 g Chuck steak

500 g Skirt steak

3 tb Oil

1 lg Onion

1 1/2 tb Flour

2 cl Garlic, crushed

1 1/2 c Beef stock

1 ts French mustard

425 g Tomatos (can)

1 pn Salt

1 pn Black pepper

2 Sprigs parsley

1 Bay leaf

1 Sprig thyme

1 Sprig marjoram

2 minutes. Remove from heat, leave in the water for 1 hour. Cut the meat into large cubes and brown well all over in oil. Add the onion, cook gently until lightly tinted, stirring frequently. Sprinkle the flour over, add garlic and stir for 2-3 minutes. Add the drained tomatoes, salt, pepper, parsley, bay leaf, thyme and marjoram tied together. Transfer to oven proof dish, cover and cook in a moderately slow oven for 1 hour.