Lamb, Beef and Vegetable Stew (Dagara, Tagara)

Preheat oven to 480°F (250°C). Season meat with 1 tablespoon of oil, salt, and black pepper. Let it sit for 5 minutes. (You should have about 3 pounds of meat in total)
Heat plenty of oil in a frying pan over high heat. Once it's sizzling, brown meat on each side for approximately 2-4 minutes per side. (You may have to do it in batches. Later batches will need less time as the oil gets hotter.) Remove meat from the pan, and pour the remaining oil into the pan you plan to use for baking (a clay pot is preferred, but use what you have).
Layer ingredients in the pot in the following order: onion, garlic, meat, peppers, potatoes, carrots and beans. Top with butter. Optionally add one to two cups of boiling water. Cover tightly with a lid, or foil (pierce it in a few places so some of the steam can escape). Bake for 30 minutes.
Lower heat to 390°F (200°C) and bake an additional 30-45 minutes.
Serve with homemade bread. Store in an airtight container in the refrigerator for up to 3-4 days. Reheat using your preferred method, or in the oven at 300°F (150°C) for 10-15 minutes. Add liquid if necessary. Reheat only once! Freeze up to 2 months after it cools down completely, in an airtight container. Thaw at room temp, then reheat (once!). Some taste will be lost.