- Ribs 800 g
- Seasoning for meat 2 tbsp.
- Chicken cube 1 pc.
- Onion 1 pc.
- Celery (root) 1 pc.
- 3 carrots
- Beans (soaked the day before) 200 g
- Tomato paste 2 tbsp
- Ground black pepper pinch
- Marjoram 20 g.
- Butter optional
- Vegetable oil optional
- Salt optional
- Main Ingredients
frying pan, knife, grater, spatula, pan
Step 1: fry the meat.
Cut the ribs into small pieces so that they fit into the pan, sprinkle them with spices and fry with a small amount of vegetable oil. Fry until golden brown.
Add finely chopped onions and a little butter to the ribs. Fill with a small amount of water and add the broth cube (watch the amount of salt in the seasonings, it can be different), cover and simmer 45 minutes.
Step 2: stew the vegetables.
Beans must be soaked in advance and boiled until soft (you can use canned). Grate carrots and celery on a medium grater.
Fry celery and carrots in butter until soft, add beans, tomato paste and marjoram, salt and pepper. Put out a little.
Step 3: Stew the ribs with vegetables.
Add the vegetable mixture to the ribs, mix and simmer together 20 minutes. Try, if necessary, salt and pepper again.
Step 4: serve the stewed ribs with vegetables.
Serve the stewed ribs with vegetables to the table hot with bread.
Enjoy your meal!