John Myers
Ground Beef Stew with Broad Beans
The perfect ground beef stew with broad beans recipe with a picture and simple step-by-step instructions.
- 500 g Minced beef from the young bull
- 2 liter Boiling water
- 1 kl. Quartered onion
- 1 kl. Black pepper from the mill
- 2 teaspoon Salt
- 2 Potatoes
- 2 Carrots
- 1 Fresh root parsley
- 1 kl. Yellow turnip **
- 1 stem Celery fresh
- 1 teaspoon Savory
- 1 Leek
- 1 bunch Chopped parsley
- 1 tablespoon Oil
- 0,5 Diced onion
- 1 Garlic clove chopped
- Put the minced meat in small flakes in the boiling water, add the onion, salt and pepper, reduce the heat and let the soup base simmer for about 90 minutes.
- During this time, wash and clean the vegetables and cut them into small pieces suitable for soups. When the meat has softened, put the saucepan with the soup base aside.
- Heat the oil in a large saucepan and sauté the onion cubes with the garlic. Sauté carrots, root parsley, yellow beetroot and celery briefly and then deglaze with the meat stock that has been set aside. Add the potatoes, beans and savory and pour in enough stock until everything is well covered with liquid.
- Cook on a mild heat for about 10 minutes, then add the leek and meatballs and finish cooking for another 10 to 15 minutes (make the cooking test, the vegetables shouldn’t get mushy, they should still retain a bit of bite).
- Season the finished soup again, season again if necessary (I spiced it up with two squirts of Tabasco, because we like it well seasoned), and serve sprinkled with chopped parsley.
- ** the yellow turnip is not absolutely necessary – it is only included in every soup vegetable packet here in Spain – and I did not want to throw it away, otherwise I have no use for it.
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