Swabian green bean stew

Ingredients for 8 servings:

• 5 carrots
• 2 m.-sized onion(s)
• 800 g beans, green or sugar snap peas
• 150 g lean ham cubes
• 1 ½ liters vegetable broth
• 800 g potatoes
• 40 g butter or margarine
• 500 g beef (e.g. lean rump)
• 8 Vienna sausages (string sausages)
• 2 tbsp savory, dried or 2.5 fresh stems
• 1 ½ tbsp salt
• Pepper, mixed, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

with potatoes, sausages and carrots

Wash and drain the beans. Trim both ends of the beans and carefully remove the string. Then cut into pieces about 2 cm in size. Wash and peel the carrots and potatoes. Then slice the carrots. Dice the potatoes. Peel and dice the onion. Cut 2 string sausages into thin slices, but they can also be heated whole at the end. Cut the beef into small cubes about 2 cm in size, you can also cut them this way directly at the butcher’s. Mix 1.5 liters of vegetable stock, using 1 teaspoon of vegetable stock powder for every 250 ml of water. Heat the butter or margarine in a saucepan over medium heat. Brown the meat until lightly browned. Add the onion, diced ham, and small cubes of smoked meat. Season with salt and pepper. Deglaze with about a third of the vegetable stock. Simmer with the lid closed for about 15 minutes, stirring occasionally. Mix the potatoes, carrots, and beans with the remaining vegetable stock. Stir in the savory. If using stalks, remove them from the pot at the end. Bring to a boil. Simmer over low to moderate heat with the lid slightly ajar for about 1 hour. Stir vigorously occasionally. Reheat the sausages in the pot shortly before the end of the cooking time.