Bean stew with Kasseler

Name: Bean stew with Kasseler
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 375 g French beans; 500 g Kasselernacken (boneless); 3 Onions; 300 g Carrots; 600 g Potatoes; 3 TABLESPOONS Oil; 1 package (1000 ml) Fine vegetable broth; 1 glass (720 ml; drained 420 g) Fine young broad beans; 1/2 bunch Parsley; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp Marjoram and parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

375 g French beans
500 g Kasselernacken (boneless)
3 Onions
300 g Carrots
600 g Potatoes
3 TABLESPOONS Oil
1 package (1000 ml) Fine vegetable broth
1 glass (720 ml; drained 420 g) Fine young broad beans
1/2 bunch Parsley
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
7-10 Tbsp Marjoram and parsley

Directions

1
Clean and wash the beans and let them drain on a sieve. Wash the meat, dab dry with kitchen paper and cut into cubes. Peel onions and cut into slices. Clean, wash and slice carrots. Put beans in boiling salted water and cook for 15-20 minutes.
2
Pour onto a sieve and drain. In the meantime, wash, peel and coarsely dice the potatoes. Heat the oil in a pot, fry the meat in it while turning, remove. Add onions to the frying fat and fry. Add the potatoes and fry briefly. Deglaze with stock, bring to the boil and cook for about 15 minutes. After 5 minutes of cooking time add the carrots. In the meantime pour large beans on a sieve. Wash parsley, dab dry and chop finely. At the end of the cooking time add meat, green beans and broad beans and bring to the boil again.
3
After 5 minutes of cooking time add the carrots. In the meantime pour large beans on a sieve. Wash parsley, dab dry and chop finely. At the end of the cooking time add meat, green beans and broad beans and bring to the boil again. Simmer for 2-3 minutes, season with salt and pepper. Serve stew sprinkled with parsley. Garnish with marjoram and parsley as desired