Onions peel and chop finely. Wash the beef, dab dry and cut into large cubes. Heat the lard in a pot and sauté the onions. Add the meat, fry lightly and deglaze with the broth. Add bay leaf and simmer for about 1 hour.
In the meantime clean, peel and cut carrots into thick slices. Remove the outer leaves from the savoy cabbage. Quarter cabbage and cut into large pieces. Cut mead ends into thick slices. Peel and wash the potatoes and cut them into medium-sized cubes. Add carrots, savoy cabbage, mead and potatoes to the stew and simmer for another 15 minutes. Clean and wash the leek and cut it into rings of about 1 cm thickness. Cook for the last 5 minutes. Wash the marjoram, dab dry and pluck.
Add carrots, savoy cabbage, mead and potatoes to the stew and simmer for another 15 minutes. Clean and wash the leek and cut it into rings of about 1 cm thickness. Cook for the last 5 minutes. Wash the marjoram, dab dry and pluck. Chop coarsely and stir into the stew. Season to taste with salt, pepper and nutmeg