In a Reindl heat the fat and fry the meat in it until it takes color. Add onion rings and carrot slices, pour in clear soup, season to taste and place potatoes on top. Cover and cook at low temperature for about 120 minutes.
Drain the remaining gravy into a saucepan. Skim off the fat, heat the gravy and season it, add butter, parsley and chives and pour over the stew. Bring to the table hot.
Our tip: Fresh chives are much more aromatic than dried ones!
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