For the bean and potato stew, melt the butter in the pan. Sauté the garlic, onion, carrot and savory over medium heat until well browned. This may take as little as 5 minutes. Add the beans and sweat them a bit as well, pour in the stock.
Add the potato cubes and simmer for a good 45 minutes, adding more water if needed. Brown the meat briefly but thoroughly in a separate pan and season with pepper.
Add to the bean pan with gravy (dissolve a little with water if necessary). Allow to cook for another 10 minutes over low heat.
Season with pepper and Tabasco and bind with potato flour. Arrange in a deep plate, sprinkle with parsley, a blob of crème fraîche on top.