Carrot and onion stew

Ingredients for 4 servings:

• 500 g onion(s)
• 500 g carrot(s)
• 500 g potatoes
• 500 g minced meat, mixed
• n. B. Salt
• n. B. Pepper, freshly ground
• 1 tbsp marjoram, dried
• 500 ml meat broth
• 1 bunch parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Römertopf – to eat your fill

Peel the onions. Peel, wash, and drain the carrots and potatoes. Slice the onions, carrots, and potatoes. Place the minced meat in a bowl and season with salt and pepper. Alternate layers of vegetables and minced meat in a watered earthenware pot. The first and last layer is vegetables. Season each vegetable layer with salt and pepper. Pour in the meat broth. Close the earthenware pot with the lid and place it on the rack in a cold oven. Top/bottom heat 210°C. Cooking time: about 70 minutes. Stir the cooked stew and season with salt and pepper. Serve sprinkled with parsley.