Provençal Vegetable Stew

Ingredients

• 1 chili pepper
• 1 sprig rosemary
• 1 bunch thyme
• 4 onions
• 1 Garlic clove
• 350 g lamb meat (from the leg)
• 350 g boneless pork neck
• 350 g beef chuck meat
• 4 tbsp olive oil
• Salt
• ground pepper
• 250 ml clear beef broth (ready-made)
• 1 red bell pepper
• 1 green bell pepper
• 1 Zucchini
• 1 eggplant
• 1 can (270 g) peeled tomatoes

Instructions

1. 1.

   Slice the chili peppers, clean them, rinse and finely chop. Rinse herbs, strip from stems and finely chop. Peel onions and garlic, dice onions.

2. 2.

   Cube the meat. Heat oil in a large braising pot. Brown the meat and onions, press in garlic. Mix in herbs and chili. Season with salt and pepper. Add broth, cover and simmer in a preheated oven at 200°C (gas: level 3-4, fan: 180°C) for 30 minutes.

3. 3.

   Quarter the bell peppers, clean them, rinse and cut into pieces. Rinse zucchini, clean it and slice. Rinse eggplant, clean it and cut into pieces. Mix vegetables with meat and fold in tomatoes. Season again with salt and pepper, cover and cook for another 30 minutes. Then bake uncovered for an additional 20-30 minutes. Finally taste and adjust seasoning.