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Green (snap) bean stew

FOR VISITORS

1 Rinse the beef under running cold water, pat dry and cut into 2 cm/³/₄ in cubes. Peel and chop theonion. Rinse the savory and pat dry.

2 Heat the clarified butter, margarineor oil in a pan. Add the cubes of beefand brown lightly while turningthem. Shortly before the meat is fullybrowned, add the chopped onionsand fry (sauté) briefly with the meat.

3 Season the meat with salt andpepper. Add the savory and vegetable stock, bring everything tothe boil, cover and cook over medium heat for about 40 minutes.

4 Meanwhile, top and tail the beans, removing the stringy fibres. Washthem, then cut or break them intosmall pieces. Wash the potatoes, peel, rinse and cut into small cubes.

5 Add the bean pieces and cubedpotatoes. Season with salt andpepper, bring to the boil again, cover and cook everything for afurther 20 minutes.

6 Remove the savory from the stew.Adjust the seasoning by addingmore salt and pepper if necessaryand sprinkle with parsley justbefore serving.

TIP» This stew is also suitable forfreezing.

Recipe variation: To make lamb stew with green (snap) beans and tomatoes, use shoulder of lambinstead of beef. Also wash 2 or 3 tomatoes and leave to drain. Makea cross-shaped incision, plungebriefly in boiling water, then dipinto cold water. Peel the tomatoesand cut out the base of the stalks.Now cut the peeled tomatoes intocubes and add to the stew shortlybefore the end of the cooking time.Sprinkle with basil if desired.

Preparation time:

about 30 minutes

Cooking time: about 60 minutes

500 g/18 oz beef (shoulder) 1 onion 2–3 sprigs summer savory 30 g/1 oz (2 tablespoons) clarified butter or margarine or 3 tablespoons cooking oil, e.g. sunflower oil salt freshly ground pepper 500 ml/17 fl oz (2¹/₄ cups) vegetable stock 1 kg/2¹/₄ lb green (snap) beans 500 g/18 oz waxy potatoes 1–2 tablespoons chopped parsley

Per serving:

P: 34 g, F: 15 g, C: 23 g, kJ: 1529, kcal: 364, CU: 2.0