Oma Pantke's Gruen Bohnen-eintopf (Granny Pantke's French B

* Exported from MasterCook *

Oma Pantke's Gruen Bohnen-eintopf (Granny Pantke's French B

Recipe By : stayka@unidui.uni-duisburg.de (Micaela "Stayka" Pantke)
Serving Size : 3 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound stew meat
4 cans French green beans
3 pounds potatoes
1 teaspoon 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!







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