Bean Stew with Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 Kassel chops
- 1 rib Kassel
- 1 beef leg slice (s)
- 1 piece (s) pork belly, smoked
- 1 leek
- 1 celeriac
- 2 carrot (s)
- 1 onion (s)
- some stalks thyme
- 2 bay leaves
- 1 teaspoon peppercorns, (black)
- 1 teaspoon allspice, whole
- 1 tablespoon sea salt, (coarse)
- 2 cups peas, (frozen)
- 4 potato (s), (depending on size)
- 400 g beans, reen (dependin on taste)
- 2 carrot (s)
Print Recipe
Pin Recipe Instructions
- Halve the onion with the skin and roast dry on the cut surfaces until they turn dark.
- Put the meat in a large saucepan and add all the ingredients up to and including the sea salt. Fill up with water until everything is lightly covered and simmer on a low flame for 1 hour.
- Set the meat aside and let cool. Pass the broth through a hair sieve and degrease if necessary.
- Peel the potatoes and dice as desired. Peel the carrots and cut into slices. Clean the beans. Bring the broth to the boil again and let the vegetables steep. Finally add the peas. Season with salt and pepper and serve with the finely chopped meat. If you like, you can heat a few more Bock / Wiener sausages in the broth.
- Delicious and completely without ready-made stocks.
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