Hearty carrot stew à la Mama

Ingredients for 6 servings:

• 500 g leg(s) of beef or
• 300 g beef
• 300 g minced meat, mixed
• 1 kg carrot(s)
• 800 g potatoes
• 1 cup soup vegetables (frozen) or
• 100 g celery and
• 1 bunch of parsley and
• 1 onion(s)
• salt and pepper
• margarine
• 1 clove(s) garlic
• 2 tbsp instant broth
• n. B. water

Instructions

Working time approx. 1 hour 10 minutes; Total time approx. 1 hour 10 minutes

Half fill a large pot with water and boil the beef shank slices in it. Peel the carrots and cut them into 0.5 cm thin slices. If you aren’t using frozen soup vegetables, chop the celery, onion, and parsley very finely. Peel the potatoes, dice them finely (1 cm), and boil them in another pot. Heat the margarine in another pot or pan and fry the carrots until hot. Season with pepper, salt, and press in the garlic. Once the meat is cooked, dice it, trim any fat, and return it to the pot with the bones. Add the soup vegetables, potatoes, broth, and carrots. Season the minced meat with pepper and salt, form into small balls, and add to the soup. When the beef is tender, the soup is ready.