Classic Runner Bean Stew

Summary

Ingredients

• 600 g runner beans
• 600 g potato (s)
• 1 large beef leg slice, approx. 600 g
• 2 onions)
• 1 tablespoon clarified butter
• 1 bunch soup greens (leek, carrot, celery, parsley)
• 3 sprigs savory
• 2 bay leaves
• 2 clove (s)
• Nutmeg, freshly grated
• salt
• pepper
• 2 liters water

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Instructions

1. Wash the soup greens, cut the leek without the dark green parts into slices (approx. 1 cm), the carrot and celery (peeled beforehand) into cubes (approx. 1 cm edge length) and roughly chop the parsley with the stems.
2. Peel the potatoes, unthread the beans (remove the hard back threads from older beans with a kitchen knife) and cut both into bite-sized pieces of approximately the same size. Peel an onion and cut it into fine cubes.
3. Wash 1 onion with the skin and cut into 2 halves. Place these with the cut surfaces facing down in a non-greased, hot pan and fry until the cut surfaces are dark brown (do not hesitate to press the onion vigorously). Then take it out and press the cloves into the cut surfaces of the onion.
4. In a sufficiently large saucepan (it should hold approx. 4 - 5 liters), boil 2 liters of water with approx. 1 tablespoon of salt. Put the leg slice, washed under running water, into the boiling water, as well as the browned onion halves, peppered with cloves. Bring everything back to the boil. Then lower the temperature so that it only simmers slightly. Let simmer for about 1 hour.
5. Now add the bay leaves, savory and the prepared soup greens. It should now cook for a good half an hour to forty minutes. This gives the broth the good vegetable taste. If the vegetables appear drained (i.e. pale), the broth is drained through a sieve. Drain the vegetables well (they will no longer be used) and then return the stock to the saucepan.
6. After cooling, cut the meat, which should be soft by now, into bite-sized pieces. Cut off anything you don`t like to eat.
7. Fry the onion cubes in clarified butter until translucent.
8. Add the potato and bean pieces and the onion cubes to the broth and bring it to the boil again until it simmers. Cook for about 20 minutes, until the beans and potatoes are soft. Add the meat cubes five minutes before serving (they should leach out as little as possible) and season with salt, pepper and nutmeg.
9. Result: A fine, solid and intense taste from Grandma`s childhood days.
10. Tips and hints:
11. - Roast the halved onion while boiling the water for the leg slice.
12. - Prepare the soup vegetables while the leg slice is cooking.
13. - Dice the second onion and fry while the soup vegetables are cooking, while also preparing the beans and potatoes.
14. The meat has to be done. The exact time depends on the thickness and also the quality of the leg disk. You should then take it out if it seems soft to you with a fork prick. That can be after the first hour, if not you let it simmer with the soup greens until it does. The shorter it has to cook, the tastier it will be later.
15. Anyone who has experience with using mace (the mace) can add an extra nutmeg kick by cooking them with them. But be careful, it is very intense. The grated nutmeg is then left out.

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