A Hearty Authentic German Beef Stew

1 pound stew meat
4 cans French green beans
3 pounds potatoes
1 teaspoon salt
1 beef bouillon cube, optional
summer savory
salt
ground black pepper
vinegar to season, optional

Drain beans and simmer meat (low heat) in the reserved liquid for several hours. Add salt, to taste, about 1 teaspoon. Be sure to add meat to cold liquid for a better stock, bring to boil and reduce heat and continue stewing slowly.

Peel potatoes and steam in unsalted water in a separate pot until nearly done. Reserve the water as to add to the stew if thinning is needed. Remove meat from broth after a few hours and separate it into bite sized pieces. Add lean pieces to the back into the stew. Add drained beans; mash potatoes and add to pot. Stir well.

If too thick, add some of the potato water, but don't thin it out too much.

Season to taste with pepper, salt, and summer savory.

If you need more flavor, add a beef bouillon cube, but if you plan to do this, you may want to hold back on the salt.

Some like to season the bean stew with vinegar, but this is a matter of taste (an acquired one!).