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Carrot and potato stew

updated

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Ingredients for 4 servings:

  • 1 kg carrot(s)
  • 3 m.-sized potatoes
  • 1 can of meat (breakfast meat)
  • 1 bunch of parsley
  • 1 slice(s) of bacon
  • 1,200 ml vegetable broth
  • 2 bay leaves
  • 2 allspice berries
  • pepper
  • some butter or oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

easy and quick to prepare

Peel and wash the carrots and potatoes. Cut the carrots into 1 cm rings and dice the potatoes. Cut the beef into small cubes and the bacon into small pieces. Roughly chop the parsley. Boil 1200 ml of vegetable stock. First, fry the bacon in butter or a little oil. Then add the carrots and potatoes and fry briefly. Then add the vegetable stock, allspice, and bay leaves. Cook everything for 30 minutes over medium heat with the lid closed. Finally, add the chopped parsley and season with pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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