Carrot, Potato and Bean Stew

Summary

Ingredients

• 500 g runner beans
• 500 g carrot (s)
• 1 kg potato (s), waxy
• 3 tablespoon vegetable stock powder
• 1 onion (s)
• 2 tablespoons oil
• salt and pepper
• herbs
• 300 g Mettenden

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Instructions

1. Dice the onion. Peel the potatoes and cut into bite-sized cubes.
2. Heat about 2 tablespoons of vegetable oil in a large saucepan and sauté the onion in it. Deglaze everything with 2 liters of water and add the granulated stock (as much stock powder as you need for 2 liters of water according to the package instructions). Put the potatoes in the broth. When everything starts to boil, reduce the heat to medium.
3. In the meantime, peel the carrots and cut them into slices. After 10 minutes of cooking, add the carrots to the potatoes in the stock.
4. Cut off the ends of the runner beans. Cut the beans into pieces approx. 1 - 2 cm long and add to the stew after another 10 minutes.
5. Cut the meatloaf into slices and add them after another 10 minutes. (The stew then cooks for a total of 30 minutes: the potatoes 30 minutes, the carrots 20 minutes and the beans 10 minutes). Turn off the hotplate and let the meatballs steep for approx. 2 - 3 minutes. Season the stew with salt and pepper (it usually tastes like that so try it first).
6. It will be particularly tasty if you cook lovage right from the start or sprinkle the stew with fresh, chopped herbs (parsley, chives, lovage, etc.) before serving.
7. Tip: If necessary, prepare all the ingredients and only add them to the stew after the specified cooking time.