200 g any meat
50 g carrot
50 g onion
300 g potatoes (soft sorts)
3-4 black peppercorns
1 bay leaf
salt to taste

Rinse the meat, chop and fry in its own (or any other) fat in a skillet. Saute the shredded carrot with round slices of onion. Place meat in the pot, then put the sauteed vegetables over it and cover it all with peeled and rinsed potatoes of medium size. Pour in water, season with salt, pepper and bay leaf, cover and stew in an oven. Serve with shredded fennel or parsley and any tomato sauce or fresh tomato slices with 2-3 pieces of crushed garlic.