Beef and bean stew

Inspired by Brazalian Fejioda, this is certainly a lot healthier than the real version. There are many possible variations including changing the beef marinade, type of beans used and vegetables used.

Ingredients
800g stewing beef, cubed
1/2 cup flour
1 can of cannelloni beans, drained
2 carrots, cubed
2 leeks, sliced
1 onion, chopped
1 clove garlic, crushed
3 rashes streaky bacon, chopped

Marinade for beef
1 tsp mustard
1 tbsp Worcester sauce
herbs (I used rosemary, sage and parsley, you can also add a bay leaf to the stew)
1 tbsp soya sauce
1 tsp brown sugar
1 tbsp sherry

Method
1) Brown the beef cubes. Set aside.
2) Pour away the excess oil, and brown the bacon. Add the onions and leeks and sweat them until soft.
3) Add the carrots, beef and beans. Top up with enough water to just cover the beef.
4) Bring to a boil, then down to a simmer for a hour, or less if you're using a pressure cooker. I had a pressure cooker failure
5) Serve immediately with crusty bread, or let the stew flavours develop overnight.