Peel the carrots and potatoes and cut them into small pieces, and thinly slice the meatloaf. Put everything in a sufficiently large saucepan. Pour in 300 ml of water, chop up the stock cube and stir in.
Bring to a boil over medium heat, then simmer on the lowest setting for about 20 minutes until the potatoes are cooked. With a wooden spoon, pound the vegetables as small as you like and season the stew with salt and pepper.
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