French-style meat stew

Ingredients for 10 servings:

• 750 g roast beef, cut into approx. 3 cm cubes
• 750 g pork for schnitzel, diced
• 750 g lamb, from the leg, diced
• 150 g bacon, streaky, lean, diced
• 750 g onion(s), diced
• 6 tbsp olive oil
• 4 garlic cloves, chopped
• 2 tbsp thyme
• 2 tbsp rosemary
• salt and pepper
• 400 ml red wine, dry
• 125 g currants
• 3 tsp pepper, pickled green
• 100 g olives stuffed with peppers
• 750 g potatoes, waxy, peeled, diced
• 125 ml cream
• 2 tbsp cognac, to taste

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

delicious with baguette and a dry red wine

Heat the olive oil in a large casserole dish until very hot and brown the meat cubes in batches, removing each one with a slotted spoon. Brown the bacon cubes with the last portion of meat and fish them out with it. Briefly brown the onions and garlic in the remaining oil over medium heat, then add the meat and any juices that have run out, loosen the pan juices well, increase the heat, deglaze with the red wine, add the herbs, currants, pickled pepper, and olives. Once it has boiled, cover and simmer gently for about 2-2.5 hours on the lowest possible heat setting. When the meat is tender, add the diced potatoes and simmer gently for another 20 minutes with the lid closed. Finally, stir in the cream and season to taste with salt and pepper. If you like, flambé the whole thing with cognac.