Green bean stew with fiery red pepper strips

Ingredients for 8 servings:

• 1 bunch of soup vegetables (celery, carrots, leeks, parsley)
• 1 stalk(s) leek
• 1 piece(s) bacon, streaky, with rind
• 1 beef (leg, rump with marrow bone)
• 400 g beans (green beans)
• 1 kohlrabi
• 1 large garlic clove(s)
• some celery – herb (alternatively or additionally: savory)
• 2 tbsp stock (meat stock or jus), brown, alternatively bouillon or vegetable stock cube
• 4 bell peppers, red (pointed peppers)
• 3 onions
• 4 potatoes
• salt and pepper
• 2 bay leaves
• 2 grains allspice
• 3 juniper berries
• 1 tsp chili paste or sambal oelek
• 3 tbsp tomato paste
• 1 tbsp sugar
• 250 g noodles (vermicelli)

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Clean the beans, kohlrabi, celery, and carrots and cut them into diamond shapes or chunks. Clean the leek and cut them into strips. Roughly chop all the herbs. Place these ingredients in a large saucepan filled with about 5 liters of salted water. Add the bone-in meat and the piece of bacon to the water. Add the jus (or alternatives), bay leaves, allspice, juniper, and pepper, and let everything simmer for a while. Meanwhile, peel the onions and potatoes and cut them into chunks. Clean the bell peppers and cut them into strips. Place the potato chunks in a bowl of water and set aside. Vigorously hit the peeled garlic clove a few times with your hand to release the aromatics from the core. Add the whole clove to the pot along with the strips of bell pepper and bring to a boil. Fry the onion chunks in a little oil and salt until they brown. Then add the onions to the soup. After the stew has simmered for at least 1 hour, pour the potatoes into a sieve and drain well, then add them to the soup. Simmer uncovered for another 30-40 minutes. When the potatoes are firm to the bite but not yet falling apart, pour the entire stew into a colander. Collect the liquid in a bowl or bucket. Now return the liquid, along with the meat and bacon pieces, bay leaves, and bones from the colander to the empty pot and place it back on the stove. Add the tomato paste and hot chili paste, a good tablespoon of sugar, and simmer for a while with the lid on. Taste the pot halfway through. When the flavor of the broth has reached the desired strength or intensity, strain the broth again. Now I remove any inedible parts from the colander, such as bones, fat, rind, and bay leaves. I add the edible part of the meat, along with the previously collected and cooked vegetables, to the pot with the broth and let the stew simmer for a while in the covered pot (which in my case is overnight). Finally, I bring the stew back to a boil and add the vermicelli 6 to 10 minutes before serving. Serve hot with white bread and lemon wedges.