Mediterranean Beef Stew with Garlic Mayonnaise Beans

For a hearty meal try Trish Thorns' tasty marinated beef casserole, served with a mixed bean side-dish
Mediterranean Beef Stew with Garlic Mayonnaise Beans
  • Rating:
  • Serves: 8
  • Cook Time: 3 hours 25 minutes
  • Prep Time: plus 12 hrs or overnight marinating
  • Effort: medium


For the marinade:

  • 300 ml red wine
  • 5 tbsp olive oil
  • 1 stick celery
  • 3 shallots, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, chopped
  • 2 tsp black peppercorns
  • 2 bay leaves
  • 3-4 sprig thyme
  • 3-4 sprigs rosemary
  • 3-4 sprigs parsley

For the beef stew:

  • 1.3 kg roll of silverside, (or any pot roast joint) or stewing steak
  • black pepper
  • 12 carrots, peeled, topped and tailed
  • 2 cloves garlic, chopped
  • 2 sprig thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • 4 tbsp chopped parsley
  • 2 pork belly strips
  • 100 g pitted black olives
  • 4 tomatoes, skinned and chopped
  • mixed salad, to serve

For the garlic mayonnaise beans:

  • 3 egg yolks, at room temperature
  • 4-5 tbsp olive oil
  • 1 tsp Dijon mustard
  • black pepper
  • crushed garlic, to taste
  • 3 tins haricot beans, 410g each, drained
  • 3 tins cannellini beans, 410g each, drained
  • 3 tins flageolet beans, 410g each, drained


1. Place the marinade ingredients in a saucepan. Bring to the boil, reduce heat and simmer for 20 minutes. Set aside to cool.

2. Season the beef with salt and freshly ground pepper and place in a large bowl. Pour the marinade over the beef, cover and marinate overnight in the refrigerator or for at least 12 hours.

3. To make the stew preheat the oven to 170°C/gas 3. Transfer the marinated beef to a large casserole dish. Add the whole carrots. Strain the marinade and pour over the beef. Add the chopped garlic, thyme, rosemary, bay leaves and chopped parsley. Cover the beef with the belly pork, then layer a sheet of greaseproof paper over the top and cover with a lid.

4. Cook the casserole in the oven for 2 hours. Add the black olives and chopped tomatoes and cook covered for a further half an hour.

5. Meanwhile, prepare the garlic mayonnaise beans. Make the mayonnaise by whisking the egg yolks with the mustard. Season with salt and freshly ground pepper. Add the olive oil drop by drop to start with, whisking well between each addition. Once over half the olive oil has been absorbed, add the oil in a thin but steady stream, whisking well as you do so. Mix the garlic into the mayonnaise.

6. In a large saucepan gently heat the haricot, cannellini and flageolet beans until heated through. Cool slightly then mix with the garlic mayonnaise.

7. Serve the beef casserole with the beans and a mixed salad.

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