Haricot Beef Casserole

This is the classic British beef casserole you might find in an older Mrs. Beeton or wartime cookbook, the kind built on slow oven heat, two cuts of beef, and a generous pour of haricot beans. Haricot is the British name for what Americans call navy beans, the same small white bean used in baked beans and cassoulet.

Using two cuts of beef is the move that makes this special. Chuck brings rich marbling and shreds tender after long cooking, while skirt steak carries deeper, beefier flavor and stays sliceable. Together, they give the casserole better texture than either cut alone.

The quick-soak method on the beans (boil 2 minutes, rest 1 hour off heat) saves you the overnight soak without sacrificing texture. The beans go in still slightly underdone, then finish in the oven, drinking up beef stock and tomato along the way.

A proper bouquet garni of parsley, bay, thyme, and marjoram tied together with kitchen twine perfumes the whole pot. Marjoram especially is the quietly magic herb here, sweeter and more delicate than oregano, with a gentle floral note that pairs beautifully with beef and beans.

Chef Tips

• Brown the beef hard and in batches. Crowded meat steams and goes gray, browned meat builds the deep flavor base for the whole dish.
• Use the best beef stock you can find. The recipe calls for veal stock if available, and it is worth it for the silkier, more elegant body.
• Tie the herbs with butcher’s twine into a tight bundle. It makes them easy to fish out at the end without straining.
• The casserole improves overnight. Make it a day ahead, refrigerate, and reheat covered in a 325°F (160°C) oven for 30 minutes.

Variations

• Add 2 carrots and 2 celery ribs cut into chunks with the onions for a heartier French-leaning version closer to a daube.
• Swap haricot beans for cannellini or flageolet for a different bean character.
• Stir in a tablespoon of tomato paste with the flour for a deeper, more concentrated sauce.