Summary

Ingredients

• 500 g potato (s)
• 500 g carrot (s)
• 500 g onion (s)
• 500 g bell pepper (s)
• 500 g tomato (s)
• 6 clove (s) garlic, or more
• 200 ml olive oil
• 100 ml vegetable stock

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Instructions

1. Cut the potatoes and vegetables into pieces in the order shown and layer them in a saucepan. Season each layer with salt, pepper and finely chopped garlic. Pour olive oil and broth over them. Close the pot with the lid. Put on the stove and cook over a moderate heat for about 30 minutes.
2. This stew can be eaten too short-fried meat or too thin, breaded schnitzel, or just like that.
3. It also tastes wonderful cold if there are leftovers.