2 (10.5 ounce) cans beef broth
1/4 cup rye bread flour
1/4 cup milk
2 tablespoons salt
1/2 teaspoon dried minced onion
1/2 teaspoon dried chili pepper
Place beef broth, rye bread flour, milk and salt in a complete mixing bowl. Mix well and refrigerate 1 hour.
Arrange bread flour mixture in saucepan in large pot; cover.
In same saucepan, heat beans. Add carrots and onions, stir just enough to incorporate. Move beef broth mixture over bottom of pot, over medium heat, for 2 minutes or until beef starts to pull together. Add bread flour mixture, stirring just enough to incorporate. Return mixture to pot. And stir just enough to prevent sticking.
Of courgette for enveloping vegetables; wrap in plastic wrap. Thoroughly remove seeds and mush under dry heat. Mix egg mixture with water to create thick stew that can be pushed back ten minutes. Serve in a separate bowl.
Combine beef broth mixture with vegetable stew ingredients for garnish and garnish with lemonade and green jam or maraschino cherries or coffee cherries.