Preparation
Peel and slice the potatoes and carrots.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000478/000478_step_1_M.jpg)
Peel and slice the onions and garlic.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000478/000478_step_2_M.jpg)
Wash the Savoy cabbage and remove the stalks. Cut the cabbage into strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000478/000478_step_3_M.jpg)
Cut the meat into 2cm cubes and season with salt and pepper. Wash the herbs and shake dry.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000478/000478_step_4_M.jpg)
Heat the oil in an ovenproof pan or casserole dish. Sear the meat cubes until browned all over. Remove from the heat.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000478/000478_step_5_M.jpg)
Remove two-thirds of the meat from the pan. Add half the vegetables to the pan and season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000478/000478_step_6_M.jpg)
Return one third of the reserved meat to the pan and spread the remaining vegetables on top. Season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000478/000478_step_7_M.jpg)
Add the remaining meat and sprinkle with herbs. Pour in the stock, cover and bring to the boil. Cook for 11/2 hours in a preheated oven at 180°C (160°C fan, gas 4).
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000478/000478_step_8_M.jpg)