Ingredients
- 400 g dried white beans
- 200 g small potatoes
- 4 carrots
- 2 onions
- 800 g beef chuck
- 2 generous tablespoon(s) of goose fat
- 250 g barley
- 1 teaspoon(s) of paprika
- 4 eggs
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Salt and pepper from the mill
Preparation
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Dip the beans in a bowl of cold water and let them soak the day before.
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Peel the potatoes. Peel the carrots and cut them into pieces of approximately 3 cm. Peel and finely chop the onions. Cut the meat into large pieces.
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Melt the goose fat over high heat in a large casserole dish, add the chopped onions and pieces of meat. Let everything color.
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Add the carrots, potatoes and white beans. Wet a little more than the height then add the barley and paprika. Salt and pepper to taste. Cover and cook over low heat overnight until midday the next day.
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Add the whole eggs with the shell to the casserole dish 1 hour before serving. They will thus absorb all the aromas of the dish.
