Summary

Ingredients

• 2 piece (s) beef leg slice (s)
• 1 onion (s)
• 1 bunch soup vegetables
• 500 g beans, reen (can also be frozen)
• 400 g potato (s), waxy
• 2 bay leaves
• salt and pepper

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Instructions

1. Rinse the meat and bring to the boil with 2 liters of cold water in a saucepan. Peel and halve the onion and roast it in a non-fat frying pan. Add the onion, bay leaves and salt to the saucepan and simmer the leg slices over low heat for about 90 minutes. Skim off the protein foam that forms when you boil for the first time.
2. In the meantime, wash and clean the soup vegetables and beans, peel them if necessary. Peel and wash the potatoes. Cut the beans, soup vegetables and potatoes into bite-sized pieces.
3. Add the soup vegetables and potatoes to the broth after 60 minutes, the beans after 75 minutes. When the cooking time is over, take the meat out and let it cool down briefly, then remove it from the bone and cut it into cubes. Remove the onion and bay leaves from the soup. Add the meat cubes again and let them get hot. Season the stew with salt and pepper and serve.