Beef and bean stew

Ingredients for 4 servings:

• 500 g beef, or soup meat
• 2 marrow bones
• 1 stalk(s) leek
• 2 large carrots
• 200 g celery
• 4 potatoes, mostly waxy
• 500 g beans, frozen or fresh
• Salt
• pepper
• 1 tbsp oil, or clarified butter
• 1 ½ liters of water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Wash the beef and marrow bones. Heat oil in a pan. Brown the beef and marrow bones vigorously for about 5 minutes, then turn. In the meantime, quarter the carrots and cut into slices about 3 mm thick. Cut the celery into strips about 2 x 2 cm thick. Halve the leek and cut into slices about 1 cm thick. Add the vegetables to the pot and sauté everything for 5 minutes. Season with salt and pepper and pour in 1.5 l of water. Simmer on medium heat for about 60 minutes. Then remove the meat and cut into cubes about 2 x 2 cm and return to the pot. Cut the potatoes into cubes about 2 x 2 cm and return to the pot. Simmer on medium heat. After about 10 minutes, add the beans and simmer for another 15 minutes, then season to taste.