In a large heavy pot, heat the oil or butter over medium heat. Add the diced bacon or pork belly and cook until golden and slightly crisp. This will form the flavour foundation of the stew.

Add the chopped onion and garlic to the pot, stirring until translucent and fragrant. Allow them to absorb the rendered fat for a deeper savoury taste before adding the vegetables.

Stir in the carrots, potatoes, leek, and celeriac. Sauté for about 5 minutes to lightly caramelise the surfaces, enhancing their natural sweetness.

Add the beef or vegetable stock, stirring well to deglaze any browned bits at the bottom. Include the bay leaves, marjoram, black pepper, and a pinch of salt. Bring to a gentle boil.

Reduce the heat to low, cover the pot, and let the stew simmer for about 25 minutes. The slow cooking allows the vegetables and meat to merge beautifully, creating the signature depth of Eintopf.

After 25 minutes, add the green beans and sliced sausages. Continue simmering for another 10–15 minutes until the beans are tender and the sausages heated through.

Taste and adjust seasoning if necessary, adding a touch more salt or marjoram. If you prefer a thicker consistency, lightly mash a few potatoes in the pot to release starch.

Turn off the heat and let the stew rest for 5 minutes before serving. This short pause helps the flavours to settle and blend.

Ladle the Eintopf into deep bowls, sprinkle generously with chopped parsley, and serve with a slice of dark rye bread or crusty rolls.

Eintopf tastes even better the next day once the flavours have matured. Store leftovers in an airtight container in the fridge and reheat gently before serving.