Beef-bean Stew
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef, or soup meat
- 2 marrow bones
- 1 leek
- 2 large carrot (s)
- 200 g celery
- 4 potato (s), mostly waxy
- 500 g beans, frozen or fresh
- salt
- pepper
- 1 tablespoon oil, or clarified butter
- 1 ½ liters water
Print Recipe
Pin Recipe Instructions
- Wash the beef and marrow bones. Heat the oil in a pan. Sauté the beef and marrowbones for approx. 5 minutes and turn them over. In the meantime, quarter the carrots and cut into 3 mm thick slices. Cut the celery into approx. 2 cm strips approx. 3 mm thick. Halve the leek and cut into approx. 1 cm slices.
- Put the vegetables in the pot and sweat everything for 5 minutes. Season with salt and pepper and add 1.5 liters of water. Simmer on medium heat for about 60 minutes. Then remove the meat and cut into cubes of approx. 2 cm and put back in the pot.
- Cut the potatoes into cubes of approx. 2 cm and place in the pot. Simmer on medium heat. After about 10 minutes add the beans and simmer for another 15 minutes and season to taste.
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