How to cook
Arrange a layer of meat in a pot with a thick bottom. Place onion slices on top. Cover with a line of potatoes and carrots that you've peeled and sliced beforehand. Continue until you run out of ingredients, making sure to end with a line of potatoes.
Sprinkle the ingredients with thyme and parsley and pour in enough hot water to submerge them. Boil for 100-120 minutes on low heat. It's best to shake the pot periodically so that the meat doesn't burn.