Styrian Scarlet Runner Bean & Minced Meat Stew | Hearty & Savory

Peel and finely chop the onions and garlic. Peel the carrots and cut into bite-sized slices. Rinse the pre-cooked scarlet runner beans with cold water in a sieve and drain well.

Heat the clarified butter in a heavy stew pot or Dutch oven. Add the minced meat in batches and fry over high heat until crumbly and nicely browned. Then remove from the pot and briefly set aside.

In the remaining fat, sauté the diced onions and carrot slices over medium heat for about 5 minutes until translucent. Stir in the chopped garlic and tomato paste and roast for about 1 minute.