Heaven and Earth Stew | Rhenish One-Pot Classic

Peel the onions, halve them, and cut into thin half-rings. Thoroughly wash the potatoes, peel them, and cut into bite-sized, approx. 2 cm cubes. Wash the apples, quarter, remove the core, and cut into wedges or coarse chunks. Remove the casing from the blood sausage and cut into approx. 1.5–2 cm thick slices.

Heat 1 tbsp clarified butter in a large, heavy stew pot. Add the onion half-rings and gently caramelise over medium heat for about 8–10 minutes until golden brown and sweet. Remove the finished browned onions from the pot and set aside on a plate.

Heat the remaining clarified butter (1 tbsp) in the same pot. Add the potato cubes and fry lightly on all sides for about 3 minutes. Deglaze with the hot vegetable broth, then stir in the dried marjoram along with a pinch of salt and freshly ground pepper. Cover with the lid and simmer gently over medium heat for about 12 minutes until the potatoes are almost tender.