Beef Stew with Beets and Gherkins

Preheat the oven to 180°C (approximately 350°F).

Cut the meat into large pieces. Peel the onions and cut into rings. Melt the lard in a large Dutch oven. Add the meat and brown on all sides. Add the onions and fry until soft.

Season with salt and pepper vigorously. Pour in the broth. Rinse the lemon in hot water, cut half in slices and add to the pot. Add the allspice, cloves and bay leaf, cover and simmer.

Place the Dutch oven into the preheated oven and cook for about 1 1/2 hours. Remove the lemon slices and bay leaf. To bind the sauce, stir in 3-4 tablespoons of breadcrumbs. Season with salt, pepper, lemon juice and finely grated lemon zest.