Oma Pantke's Gruen Bohnen-Eintopf (Granny Pan

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Title: Oma Pantke's Gruen Bohnen-Eintopf (Granny Pan
Categories: Stews
Yield: 3 servings


1 lb stew meat
4 cn French green beans
3 lb potatoes
1 ts salt
1 beef bouillon cubes --
: optional
: summer savory
: salt
: ground black pepper
: some vinegar to season --
: optional

Drain beans and use the liquid to boil the meat for
about 2 hours at low heat. Add about 1-2 teaspoon of
salt (to taste!). You get a better stock when you put
the meat in the cold liquid, heat to boil and then
continue cooking slowly. Peel potatoes and boil until
done. You needn't add salt because the beef broth
will be salty enough. Reserve the water as well; you
may need it to add to the stew when it turns out to
thick. Take the meat out of the broth after two hours
and cut it apart. You should add the lean parts to
the stew. Now add the drained beans. Mash the
potatoes and add them as well. When you are lazy you
might use instant potato puree, but that's not quite
as good as the real thing. Heat the stew while
stirring well. If you consider it too thick add a bit
of the reserved potato water. (BTW, the right
consistency *is* rather thick!) Season to taste with
savory, pepper and salt. Optionally you can add a cube
of beef stock, although that isn't really necessary
(my Mom does, my Granny doesn't...). I like to season
the bean stew with vinegar, but this is also a matter
of taste. Just try and experiment a bit!

Recipe By : stayka@unidui.uni-duisburg.de (Micaela
"Stayka" Pantke)

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