Vegetable and meat stew

Name: Vegetable and meat stew
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 medium-sized onions; 500 g Beef; 1 TABLESPOON Lard; 2 l Vegetable broth (instant); 3 Bay leaves; 3 medium-sized carrots (à approx. 100 g); 1 (approx. 1 kg) Head Savoy cabbage; 2 Mettenden (approx. 100 g each); 4 medium sized potatoes (à approx. 100 g); 1 Leek (leek; approx. 200 g); 1/2 bunch Marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 medium-sized onions
500 g Beef
1 TABLESPOON Lard
2 l Vegetable broth (instant)
3 Bay leaves
3 medium-sized carrots (à approx. 100 g)
1 (approx. 1 kg) Head Savoy cabbage
2 Mettenden (approx. 100 g each)
4 medium sized potatoes (à approx. 100 g)
1 Leek (leek; approx. 200 g)
1/2 bunch Marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Onions peel and chop finely. Wash the beef, dab dry and cut into large cubes. Heat the lard in a pot and sauté the onions. Add the meat, fry lightly and deglaze with the broth. Add bay leaf and simmer for about 1 hour.
2
In the meantime clean, peel and cut carrots into thick slices. Remove the outer leaves from the savoy cabbage. Quarter cabbage and cut into large pieces. Cut mead ends into thick slices. Peel and wash the potatoes and cut them into medium-sized cubes. Add carrots, savoy cabbage, mead and potatoes to the stew and simmer for another 15 minutes. Clean and wash the leek and cut it into rings of about 1 cm thickness. Cook for the last 5 minutes. Wash the marjoram, dab dry and pluck.
3
Add carrots, savoy cabbage, mead and potatoes to the stew and simmer for another 15 minutes. Clean and wash the leek and cut it into rings of about 1 cm thickness. Cook for the last 5 minutes. Wash the marjoram, dab dry and pluck. Chop coarsely and stir into the stew. Season to taste with salt, pepper and nutmeg