Meat Stew

Ingredients

• 500 g beef
• 500 g lamb
• 150 g onions
• 2 Garlic cloves
• 120 g carrots
• 150 g eggplant
• 400 g waxy potatoes
• 300 g tomatoes
• 1 medium spicy pepperoni
• 120 g yellow zucchini
• 1 tbsp Tomato Paste
• Salt
• Pepper
• 4 tbsp olive oil
• 125 ml white wine
• 400 ml beef or lamb stock
• 1 tbsp chopped herbs (parsley, basil)

Instructions

1. 1.

   Cut the beef and lamb into about 2 cm cubes, removing any sinews and excess fat. Peel and finely dice the onion and garlic; peel the carrots and slice them. Remove the flower and stem ends from the eggplant and cut it into 1 cm cubes. Peel the potatoes and slice them into 1 cm thick rounds. Brown each type of meat in layers, seasoning with salt and pepper. Add the onions and garlic and continue browning. Mix in the remaining vegetables and tomato paste, pour in the white wine and stock, season to taste, cover, and bake in a preheated oven at 160°C for about 1½–2 hours. If needed, add more stock. Taste again before serving, garnishing with parsley and basil.

2. 2.

   Heat the oil in a large fire‑proof pot. Briefly blanch the tomatoes, cool them, peel, quarter, seed, and cut into 1 cm cubes. Wash the pepperoni, slice it lengthwise, remove seeds, discard the white membrane, and dice finely. Trim the zucchini and slice it. Heat the oil in a large fire‑proof pot.