For the recipe in English, click here.
Vrijeme mahuna nas zove da pripremimo ovo varivo od mahuna – mirisno, gusto i hranjivo, baš kako su ga radile naše bake, ali u zdravijoj varijanti.
Ono što ovo jelo čini posebnim je to što nema zaprške ni dinstanja, pa je savršeno i za najmanje članove obitelji. Uz dodatak leće i sočne junetine, ovo varivo postaje potpuni, uravnoteženi obrok bogat vlaknima, željezom i proteinima.
Priprema traje nešto duže, ali rezultat je jelo koje se sutradan još bolje jede.
Ako ste roditelj koji traži zdrave, jednostavne i ukusne recepte za cijelu obitelj, ovo je varivo koje će vas osvojiti.
Sastojci:
- 500 g mahuna (mi imamo žute)
- 200 g leće (smeđa ili zelena)
- 300–400 g junetine (ose bucco, vratina)
- 3 mrkve
- pola korabice
- 3 srednja krumpira (samo za zgušnjivanje variva)
- 1 luk
- 2 češnja češnjaka
- 3 lovorova lista
- 3 žlice maslinovog ulja
- sol, papar, muškatni oraščić
Recept: Varivo od mahuna i junetine
1. Priprema mesa i temeljca:
Meso stavimo u lonac preko noći, lagano ga posolimo i dodamo malo masti te jušnu žlicu jabučnog octa.
Idući dan stavimo peći meso u pećnicu – pečemo na 220°C sa svake strane 20 minuta, a zatim još 30 minuta na 180°C.
U 3 litre vode stavimo kuhati juneću kost (ekspres lonac 90 min – može i večer prije).
2. Priprema leće:
Leću stavimo namakati u 3 puta više vode s jednom jušnom žlicom jabučnog octa, te ostavimo 4 sata ili preko noći.
3. Povrće:
Dok se kuha temeljac i peče meso, narežemo povrće:
- Mahune prepolovimo i maknemo krajeve.
- Mrkvu i korabicu narežemo na kockice.
- Krumpir prepolovimo.
- Luk i češnjak sitno nasjeckamo ili usitnimo u sjeckalici. Luk se mora raspasti u kuhanju, zato mora biti jako sitno narezan.
4. Kuhanje variva:
U veliki lonac stavimo maslinovo ulje, svo povrće i ocijeđenu leću.
Lagano zagrijavamo 2 minute, dodamo sol, papar i žličicu slatke mljevene paprike.
Promiješamo, dolijemo vrući temeljac (da prekrije sve), ubacimo lovorov list i pečeno meso narezano na male komade.
Kuhamo 30 minuta.
5. Zgušnjavanje:
Izvadimo sav krumpir i štapnim mikserom ga izmiksamo u glatku masu, pa vratimo u lonac.
Kuhamo još 2–3 minute, dodamo malo muškatnog oraščića.
Ako je varivo pregusto, dodamo još malo temeljca ili vode.
Kako zgusnuti varivo od mahuna?
Najzdraviji način je upravo ovaj — izvadite skuhani krumpir, izmiksajte ga i vratite u lonac. Bez zaprške, bez brašna, a varivo ostaje gusto i kremasto.
Zašto volimo ovo mahuna varivo?
- Nema zaprške ni prženja – lagano za želudac.
- Pogodno za djecu.
- Može se jesti i sutradan.
- Kombinacija leće i mahuna daje puno vlakana i biljnih proteina.
Ako volite starinska variva od mahuna, isprobajte i ovu varijantu – varivo od mahuna bez mesa, jednostavno izostavite junetinu i dobit ćete hranjivi biljni obrok.
💬 Podijelite u komentarima kako vi pripremate svoje varivo od mahuna — volite li više s mesom ili bez?
Old-Fashioned Green Bean Stew with Lentils and Beef
The season of green beans is calling us to prepare this traditional Croatian green bean stew – fragrant, hearty, and nourishing.
This dish has a warm, rustic charm, reminding us of the meals our grandmothers used to make, yet it’s lighter, healthier, and perfect even for toddlers.
What makes this stew special is that there’s no roux, no frying, and no heavy ingredients. Instead, it’s thickened naturally with potatoes, making it gentle on the stomach and suitable for children.
With tender beef and earthy lentils, it’s a nutrient-rich, balanced meal that’s full of flavor and comfort.
It does take a bit more time to prepare, but since it contains no potato chunks, it’s even better the next day.
If you’re a parent searching for wholesome, homemade meals your family will love, this green bean stew is exactly what you need.
Ingredients:
- 500 g green beans (we use yellow ones)
- 200 g lentils (brown or green)
- 300–400 g beef (osso buco or neck cuts)
- 3 carrots
- ½ kohlrabi
- 3 medium potatoes (for thickening only)
- 1 onion
- 2 garlic cloves
- 3 bay leaves
- 3 tbsp olive oil
- Salt, pepper, nutmeg
Recipe: Green Bean Stew with Beef
1. Prepare the meat and broth
Place the beef in a pot overnight with a little salt, a spoonful of beef fat, and a tablespoon of apple cider vinegar.
The next day, roast the beef in the oven at 220°C for 20 minutes on each side, then for another 30 minutes at 180°C.
In another pot, cook a beef bone in 3 liters of water (90 minutes in a pressure cooker – you can do this the night before).
2. Prepare the lentils
Soak the lentils in three times as much water with a tablespoon of apple cider vinegar. Let them soak for 4 hours, or overnight if you prefer.
3. Chop the vegetables
While the broth simmers and the beef roasts, prepare the vegetables:
- Trim the green beans and cut them in half.
- Dice the carrots and kohlrabi into small cubes.
- Cut the potatoes in half.
- Finely chop the onion and garlic (or use a food processor to make them very fine — they should completely dissolve while cooking).
4. Cook the stew
In a large pot, heat the olive oil and add all the vegetables and drained lentils.
Cook gently for about 2 minutes, then season with salt, pepper, and a teaspoon of sweet paprika.
Stir, then pour in the hot broth so it covers everything.
Add the bay leaves and the roasted beef cut into small pieces (depending on how soft you want them for your children).
Simmer for 30 minutes.
5. Thicken naturally
Remove all the potatoes and blend them into a smooth paste using a stick blender.
Return this mixture to the pot and cook for another 2–3 minutes.
Add a pinch of grated nutmeg for aroma.
If the stew is too thick, add a little more broth or water.
How to Thicken Green Bean Stew?
The healthiest way to thicken this stew is by blending the cooked potatoes and adding them back in.
No flour, no roux – just a naturally creamy and hearty texture.
Why We Love This Stew?
- No frying or roux – gentle on the stomach.
- Perfect for kids and babies.
- Tastes even better the next day.
- Lentils and beans provide fiber and plant-based protein.
If you love traditional green bean stews, try this version – and for a meat-free option, simply skip the beef for a hearty, plant-based meal that’s still full of flavor and texture.
💬 Share your thoughts in the comments below!
Do you prefer your green bean stew with beef, or do you make a vegetarian version at home?
