John Myers
Ingredients for 4 servings:
- 500 g beans, broad green
- 1 bunch of soup vegetables (celery, carrot, leek)
- 200 g potato(s), waxy
- Broth, granulated
- savory
- 300 g beef for cooking or beef goulash
- 4 pairs of sausages (string sausages or wieners)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
with or without boiled meat, with string sausages
If you want to make the stew with boiled beef, first boil the beef in 1-2 liters of water as usual. The cooked meat is then cut into bite-sized pieces. To speed things up, I almost always use pre-cut beef goulash, which is also not quite as fatty. The broth is strained and seasoned with granulated broth. The meat is set aside. If you are making the stew without boiled beef, you only need to make the broth with granulated broth. Chop the celery, carrots, and potatoes and simmer in the broth for about 5 minutes. Trim the beans, cut them into large pieces, and then add them. When the potatoes and beans are almost tender, add the leek, sliced into thin strips, along with the chopped savory and the sausages. Boil everything briefly, then add the meat, if necessary, and heat briefly. Serve with hearty farmhouse bread.
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