German cuisine · Soups & Stews

Rhineland Snapped Bean Stew

Rhenish stew of diagonally cut green beans, potatoes and beef, seasoned with a hint of vinegar.

Ingredients · for 4 servings

• 600 g green beans
• 600 g beef (stewing meat)
• 700 g waxy potatoes
• 2 onions
• 1.2 l beef stock
• 2 tbsp clarified butter
• 2 tbsp apple cider vinegar
• 1 tbsp savory (dried)
• 1 bunch parsley
• Salt, pepper

Instructions

1. Cut the beef into 3 cm cubes, trim the beans and snap them diagonally into 3 cm pieces, and finely dice the onions.
2. Heat the clarified butter in a large pot and sear the meat over high heat for 6–8 min. until well browned all over, then sauté the onions with it for 3 min.
3. Pour in the beef stock, add the savory and simmer covered over low heat for 45 min. until the meat gives when pressed.
4. Peel the potatoes, cut into 2 cm cubes and add them with the beans to the pot.
5. Cook uncovered for another 20–25 min. until the beans and potatoes are soft and the broth has thickened slightly from the potato starch.
6. Season tartly with apple cider vinegar, salt and pepper, sprinkle with chopped parsley and serve hot.