Carrot and leek stew

Ingredients for 3 servings:

• 2 carrots
• 1 stalk(s) leek
• 4 m.-sized potatoes
• 150 g minced meat, mixed
• 800 ml vegetable stock
• 1 small onion(s)
• 40 g butter
• salt and pepper
• broth, instant

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

with meatballs

Peel and dice the potatoes, carrots, and onions. Peel the top layer off the leek, trim off the bottom end, and cut off a small piece of the green part. Halve the leek, cut into half rings, and wash. Then fry all the vegetables, except for the other half of the onion, in the butter and then deglaze with the stock. Simmer for 15 minutes. Meanwhile, mix the minced meat with the onion half, salt, and pepper, form into small balls, and add to the stew. Let it simmer for about 20 minutes. Then season everything with salt, pepper, and stock and serve. If you want it vegetarian, omit the meatballs. It tastes absolutely delicious!