Oma Pantke's Gruen Bohnen-Eintopf (Granny Pantke's French B

Directions

1. 1

   1 pound stew meat 4 cans French green beans 3 pounds potatoes 1 teaspoon salt 1 beef bouillon cubes -- optional summer savory salt ground bl

2. 2

   Add about 1-2 teaspoon of salt (to taste!)

3. 3

   You get a better stock when you put the meat in the cold liquid, heat to boil and then continue cooking slowly

4. 4

   Peel potatoes and boil until done

5. 5

   You needn't add salt because the beef broth will be salty enough

6. 6

   Reserve the water as well

7. 7

   you may need it to add to the stew when it turns out to thick

8. 8

   Take the meat out of the broth after two hours and cut it apart