Lamb stew with beetroot

Ingredients for 4 servings:

• 500 g minced lamb
• 2 m.-sized onion(s)
• 3 cloves garlic
• 2 carrots
• 1 slice(s) celery
• 5 m.-large beetroot
• 5 m.-large tomato(s)
• 2 potatoes
• 1 bunch of parsley
• 700 ml broth
• some salt and pepper
• oregano
• Thyme
• some oil
• some balsamic vinegar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Variation of Irish Stew

Peel the vegetables. Slice the carrots, and dice the celery, beetroot, onion, garlic, and tomatoes. Tear the parsley. Bring the stock to a boil and simmer the carrots, celery, beetroot, and tomatoes for 40 minutes. Meanwhile, heat the oil in a pan and sauté the onion and garlic. Fry the minced meat until crumbly. Season with salt, pepper, oregano, and thyme. Add everything to the vegetable pot and cook for another 10 minutes. Grate in the potatoes to thicken, then stir in the parsley. Cook for another 5 minutes, then season with the spices and a drizzle of balsamic vinegar. Serve with flatbread.