Cook a good piece of boiled beef (breast, slice of leg or oxtail) in soft, salted water. Remove from the broth and let it cool down a little. Pour the broth through a sieve to remove any bone fragments. Stir in the grained stock. Add carrots cut into even pieces to the stock, add whole caraway seeds as desired and let simmer for a few minutes. Then add the potatoes, also cut into equal pieces, and simmer on a low flame. Sift the flour and roast in a non-stick pan until brown. Stir again and again so that nothing burns. When the flour is brown, add the butter, let it melt and then stir quickly with a whisk. There has to be so much butter that no more flour is left dry! Pour in COLD water and mix FAST with the flour / butter mixture! Do not boil! Immediately stir into the soup through a sieve. Let it boil here. This thickened the soup. Add the beef, which has been chopped up in the meantime, and season to taste with salt and, if desired, with Maggi seasoning. When everything is ready, add any amount of freshly chopped or frozen parsley. Finished. A hearty fresh rye bread or baguette is enough ...

If you don't like thickened stews, you can of course leave out the roux! The stew also tastes `` clearly '' great. As an alternative to whole caraway, the ground variant is of course also possible. Floury potatoes are particularly suitable for stews because they give them a nice texture ...