Roman Pot: Meat and Vegetable Stew in Roman Pot

Perhaps your new favorite bean dish:

Cut the ends of the beans into small pieces, perhaps trim, rinse and chop, or break. Peel the onions, cut them in half and slice them. Clean the carrots, remove the skin, rinse and then cut into slices, or sticks. Rinse the beef under cold running water, dry and cut into cubes about 1 1/2 cm.

Mix carrots, beans, onions and meat and place in the watered romaine pot form. Sprinkle with salt and freshly ground pepper.

Add the vegetable soup, close the Römertopf(R) and put it on the middle shelf of the cold oven and heat it up.

Put the tomatoes in boiling water for a short time, do not make, rinse in cold water, skin, remove the stalks and cut into pieces. After about 60 minutes of cooking, add the tomatoes, stir, season with salt and pepper and grated savory. Continue cooking for another 20-30 minutes, stir and season once more.

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