Death stew in a Roman pot

Ingredients for 8 servings:

• 1 ½ liters of broth
• 1 ¼ kg goulash
• 1 ¼ kg potatoes, waxy
• 1 ¼ kg carrot(s)
• 4 onions
• 3 bell peppers, green
• 2 tsp salt
• 2 tsp pepper
• 2 tbsp vegetable oil

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 45 minutes

First, prepare the broth and let it cool. Soak the clay pot in water for about 30 minutes. Sear the goulash in a cast iron pan with vegetable oil until crisp; the meat shouldn’t be overcooked. Only then should you season it well with salt and pepper. Peel the potatoes and cut them into large cubes. Place the raw potato cubes and the simmered meat in the clay pot. Pour the cooled broth over the potatoes and meat. Place the clay pot in a cold oven and cook for one hour at 200°C. Roughly chop the carrots, add them to the clay pot, and continue cooking for 15 minutes at 200°C. Roughly chop the onions and bell peppers, add them to the clay pot, and continue cooking for another 15 minutes at 200°C. Tip: If there isn’t enough room in the clay pot to stir them, it’s best to transfer them to an airtight container. The stew can be easily stored in the refrigerator and can be taken out in portions without any loss of quality or crispness of the vegetables.