East Westphalian plum stew

Ingredients for 4 servings:

• 100 g beans, white, dried
• 800 g potatoes
• 1 bunch of soup vegetables
• 1 onion(s)
• 500 g plum(s), dried
• some oil
• n. B. Soup meat, beef, with bone
• vegetable broth
• 2 bay leaves
• 4 Mettwurst sausages
• Salt
• pepper
• 1 pinch(s) of sugar
• n. B. savory
• e.g. marjoram

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 13 hours 30 minutes

with dried plums, potatoes and beans

The day before, soak the white beans in plenty of water. Peel and dice the potatoes, wash and chop the vegetables. Chop the onion and halve the plums depending on their size. If necessary, cut the meat into small pieces. Brown the beef in a large pot with a little oil, add the onion and vegetables. Sauté briefly, add the bay leaf, and top up with vegetable stock so that everything is well covered. Cook for about 20 minutes, then add the beans. Simmer for another 20 minutes. Add the plums and potatoes and cook for about 30 minutes, until both are soft. About 10 minutes before the end of the cooking time, cut the mettenden sausages into pieces and add them to the stew. Season everything with salt, pepper, marjoram, savory, and a little sugar. Serve with brown bread and butter. At first glance, the combination of plums, potatoes, and the like may seem a bit strange, but the finished stew doesn’t taste overly sweet.