Green bean stew with meat
Time
Preparation time: 45 min.
Cooking or baking time: 2 hours
Total preparation time: 2 hours 20 minutes
In cold or really cold weather, nothing beats a good stew that tastes and warms you up. I'll introduce you to such a recipe today.
Green bean stew strong and hearty in my way, just as we like it.
ingredients for 4 persons
- 700 g soup meat from Limousin beef
- 200 g of beef jerky
- 2 medullary bones
- 800 g potatoes floury cooking
- 4 onions
- 1 kg bush beans fresh
- Dried 1-2 tablespoons of savory
- about 1.5 L of water
- Salt and black pepper from the mill to taste
preparation
- Cut the beef jerky off the rind, trigger the cartilage and cut into pleasing strips.
- Peel and finely chop the onions.
- Rinse the meat with cold water and dry with kitchen paper.
- In a correspondingly large pot, fry the marrow bones and the strips of dried meat with the rind without adding fat.
- Add the onions and fry them until translucent.
- Add the soup meat and pour in with water until the meat is just so covered (that was about 1.5 L for me) before adding a pinch of salt.
- Bring to a boil and simmer for about 90 minutes.
- The water in the pot should just move so that you can see it.
- Now there is enough time to clean the bush beans and cut them into pleasing pieces.
- Peel the potatoes and cut into pleasing cubes.
- Peel only 1 potato, which is grated about 10 minutes before the end of cooking in the stew, which gives the stew the necessary bond.
- After about 90 minutes, the sliced beans and potato cubes are added, seasoned with the savory and black pepper from the mill to taste.
- Simmer the stew gently for another 30 minutes until the beans are tender.
- When the beans are tender, meat and marrow bones are taken out.
- Rub the potato into the stew, boil it once, season the stew one more time and perhaps season it.
- The soup meat in pleasing cubes cut the marrow bones are disposed of. Add the meat cubes to the stew and you're done with a great green bean stew.
