*  Exported from  MasterCook  *
        Oma Pantke’s Gruen Bohnen-eintopf (Granny Pantke’s French B
 Recipe By     : stayka@unidui.uni-duisburg.de (Micaela “Stayka” Pantke)
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         stew meat
    4      cans          French green beans
    3      pounds        potatoes
    1      teaspoon      salt
    1                    beef bouillon cubes -- optional
                         summer savory
                         ground black pepper
                         some vinegar to season -- optional
 Drain beans and use the liquid to boil the meat for about 2 hours at low 
 heat.  Add about 1-2 teaspoon of salt (to taste!).  You get a better stock 
 when you put the meat in the cold liquid, heat to boil and then continue 
 cooking slowly. Peel potatoes and boil until done.  You needn't add salt 
 because the beef broth will be salty enough.  Reserve the water as well; 
 you may need it to add to the stew when it turns out to thick. Take the 
 meat out of the broth after two hours and cut it apart.  You should add 
 the lean parts to the stew.  Now add the drained beans.  Mash the potatoes 
 and add them as well.  When you are lazy you might use instant potato 
 puree, but that’s not quite as good as the real thing. Heat the stew while 
 stirring well.  If you consider it too thick add a bit of the reserved 
 potato water.  (BTW, the right consistency *is* rather thick!) Season to 
 taste with savory, pepper and salt. Optionally you can add a cube of beef 
 stock, although that isn't really necessary (my Mom does, my Granny 
 doesn't...).  I like to season the bean stew with vinegar, but this is 
 also a matter of taste.  Just try and experiment a bit!
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 Nutr. Assoc. : 0 3568 0 0 0 0 0 0 0