Palatinate winegrower's pot

Ingredients for 4 servings:

• 500 g beef (shoulder)
• 1 onion(s)
• 250 g potatoes
• 400 g white cabbage
• 200 g carrot(s)
• 1 stalk(s) leek
• 1 liter beef broth
• 150 ml red wine, semi-dry
• 50 g clarified butter
• salt and pepper
• 1 bay leaf
• 1 bunch parsley, chopped

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 50 minutes

Dice the beef (if you want something quick and inexpensive, you can also use beef goulash—that’s what the Palatinate farmers do, too), fry it in clarified butter for five minutes. Finely chop the onion, add it, and fry until golden. Deglaze with red wine. Add the chopped vegetables, pour in the broth, and season with the spices. Braise for 60 minutes in a preheated oven (180°C top/bottom heat) with the lid closed. Add the diced potatoes after 50 minutes. Sprinkle with parsley before serving.