Wash the meat under cold running water, pat dry and cut into 2 cm cubes. Heat the margarine and lightly brown the meat in it. Dice the onion, add to the meat and fry briefly. Salt and pepper. Add half of the broth and stew the meat, covered, for 20 minutes. Cut off the ends of the beans and unthread the beans if necessary. Wash and cut smaller. Peel and dice the potatoes. Wash the savory and pat dry. Then add the savory, beans, potatoes and the rest of the stock to the meat, bring to the boil and cook until the meat and potatoes are cooked through. Season with salt and pepper and remove the savory before serving.
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