Stew from the oven (bakery oven)

Ingredients for 4 servings:

• 300 g beef
• 300 g pork
• 1 tbsp caraway seeds
• 1 tbsp, ground pepper, chopped or ground
• 1 tbsp, crushed paprika powder, sweet
• Salt and pepper from the mill
• 2 large carrots
• 1 stalk(s) leek
• some carnations
• 2 bay leaves
• some juniper berries
• 1 liter vegetable broth or meat broth
• 500 g potatoes
• Parsley, chopped

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 35 minutes

Meat and side dishes, all from one casserole dish

Cut the meat into cubes and season generously with salt, pepper, caraway seeds, ground peppercorns, and paprika. Peel and slice the carrots, add them to the meat along with the bay leaves, cloves, and juniper berries, and mix well. Heat the clarified butter in a deep casserole dish. Layer the meat and vegetables and pour in the broth. Peel and slice the potatoes, and cover the stew with them. Preheat the oven to 180-200°C (top/bottom heat). Place the stew in the oven and cook for about two hours. Remove the stew from the oven, garnish with parsley, and serve immediately.