Bean stew with meat

Ingredients for 4 servings:

• 3 Kasseler cutlets
• 1 Kassel rib
• 1 leg of beef
• 1 piece(s) smoked bacon
• 1 stalk(s) leek
• 1 celeriac
• 2 carrots
• 1 onion(s)
• some thyme stalks
• 2 bay leaves
• 1 tsp peppercorns (black)
• 1 tsp allspice, whole
• 1 tbsp sea salt (coarse)
• 2 cups peas (frozen)
• 4 potatoes (depending on size)
• 400 g green beans (as desired)
• 2 carrots

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

On rainy summer days, a hearty soup is good

Halve the onion with the skin on and dry-fry the cut surfaces until they turn brown. Place the meat in a large pot and add all the ingredients up to and including the sea salt. Fill with water until lightly covered and simmer on low heat for 1 hour. Set the meat aside and let it cool. Strain the stock through a fine sieve and remove any excess fat. Peel the potatoes and dice if desired. Peel the carrots and slice them. Trim the beans. Bring the stock back to a boil and let the vegetables simmer. Finally, add the peas. Season with salt and pepper and serve with the finely chopped meat. If you like, heat a few Bock/Wiener sausages in the stock. Delicious and completely without ready-made stock.