2-4poundstwo, preferably three, types of meat (fatter cuts) examples: mutton, lamb and beef, beef and mutton, lamb and beef, beef and pork, or veal and beef; If you have only one type of meat, choose two different cuts like rib and chuck, shank and flank, etc. Chunk the meat.
Vegetables
1cabbage head (green)smaller, cut into 8-10 pieces
1-2yellow onion(s)quartered
3-4garlic cloves (whole)peeled
3carrotslarge, peeled, diced
8ouncesgreen or yellow beanscut into 1 inch pieces
4ouncespeas
3-4potatoes (Russet or yellow)large, peeled and diced
3-4tomatoeslarge, skinned, and diced, or an 8oz can
2-3bell pepperscut into chunks, (local peppers babure and roge work also)
Herbs and Seasonings
1teaspoonsalt
1teaspoonblack pepperpeppercorns are best
3-4strands of parsleywhole or about 1 cup chopped
1teaspoonpaprika
1-2tablespoonsstock powder or Vegetaor 1 bouillon cube crushed
Optional Additional Ingredients
3-4 ouncesokra (dry or fresh)if fresh, cut into rounds
1zucchini cut into chunks
1-21-2 small chillisdiced
1eggplantsmall, peeled, diced
few cauliflower and broccoli florets
3-4ounceswhite wineinstead of tomato sauce, combined with water
3-6 ouncestomato sauceinstead of white wine, combined with water
1-2tablespoonstomato paste
1tablespoonsugarif using tomato sauce/ tomato paste
1-2bay leaf
Instructions
(Layering the ingredients.) Choose a clay pot, a ceramic pot, a Dutch oven, or a regular cooking pot. Layer the ingredients into your pot one by one (keep the meat on the bottom). Add the seasonings in between. Top it off with water (or water + tomato sauce). Add just enough water to touch the vegetables on top, but not to cover them completely.
(Covering the pot.) Cover the pot. If you don't have a lid, use parchment paper and twine, then tie the paper around the top of the pot. Don't lift the lid or parchment paper during cooking. The stew shouldn't be stirred.
(Cooking.) Choose a cooking method based on your pot. If cooking in a clay pot, ceramic pot, or a Dutch oven, transfer the pot to the oven. Cook at 350°F (180°C) for about 2-4 hours (3 is optimal). (You can even go lower with the temperature.) If cooking in a regular pot, cook it on the stovetop on low for 2-4 hours (3 is optimal). Don't remove the lid or parchment paper, and don't stir.
(Handling.) Serve warm. Store by letting the stew cool down completely, then transfer to the fridge for up to 3 days. The stew is best 1-2 days after it's made. Reheat on the stovetop, on low, for at least 15 minutes, (or until it's hot). Otherwise, reheat based on your preferences. Add ½ cup of water if necessary. Freeze (we don't recommend it!) by letting the stew cool down completely, then transfer it to the freezer for up to 2 months.
Notes
Calories are estimated and are calculated for 6 servings, and based on 2 pounds of beef and 2 pounds of lamb. Optional ingredients were not taken into account.