---------- Recipe via Meal-Master (tm) v8.04
       Title: Oma Pantke’s Gruen Bohnen-Eintopf (Granny Pan
  Categories: Stews
       Yield: 3 servings
         1 lb stew meat
         4 cn French green beans
         3 lb potatoes
         1 ts salt
         1    beef bouillon cubes  --
   :          optional
   :          summer savory
   :          salt
   :          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!
   Recipe By     : stayka@unidui.uni-duisburg.de (Micaela
   “Stayka” Pantke)