How to make
Wash the meat and place it into a pot with cold water.
Bring to a boil and skim the foam.
Season with salt and add the chopped carrots (save 20g for the garnish), onion, celery and parsnip.
Cook the meat and vegetables for about 30 minutes.
Peel and chop the potatoes. Add them to the stew.
Bring to a boil and add the tomatoes, pasta and black pepper.
Simmer until the meat and vegetables are completely cooked.
Melt the butter in a pan and saute the carrot (shredded)
Add to the stew, set aside and sprinkle with finely chopped parsley.
Serve with shredded horseradish marinated in vinegar.
Enjoy your meal!
