Beef and bean pot

Ingredients for 4 servings:

• 2 pieces of beef leg
• 1 onion(s)
• 1 bunch of soup vegetables
• 500 g green beans (can also be frozen)
• 400 g potato(s), waxy
• 2 bay leaves
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the meat and bring to a boil in a pot with 2 liters of cold water. Peel and halve the onion, then roast the cut edges in a non-stick pan without any fat. Add the onion, bay leaves, and salt to the pot and simmer the leg pieces over low heat for about 90 minutes. Skim off any protein foam that forms during the initial boil. Meanwhile, wash and trim the soup vegetables and beans, peeling if necessary. Peel and wash the potatoes. Cut the beans, soup vegetables, and potatoes into bite-sized pieces. Add the soup vegetables and potatoes to the broth after 60 minutes, and the beans after 75 minutes. Once the cooking time is up, remove the meat and let it cool briefly, then remove it from the bone and dice it. Remove the onion and bay leaves from the soup. Add the diced meat back in and let it heat through. Season the stew with salt and pepper and serve.