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GRUENE BOHNEN-EINTOPF (French Beans Stew)
(Serves 3 hungry persons)

1 lb stewing beef
3-4 cans (16 oz / 480 g) French green beans
3 lb potatoes
1 tsp salt
1 beef bouillon cube (optional)
summer savory
salt
ground black pepper
vinegar to taste (optional)

Drain beans and use the liquid to boil the meat for about 2 hours
at low heat. Add about 1 teaspoon of salt. 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. Season to taste with
savory, pepper and salt.

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