Step: 1/8

Peel and slice the potatoes and carrots.

Step: 2/8

Peel and slice the onions and garlic.

Step: 3/8

Wash the Savoy cabbage and remove the stalks. Cut the cabbage into strips.

Step: 4/8

Cut the meat into 2cm cubes and season with salt and pepper. Wash the herbs and shake dry.

Step: 5/8

Heat the oil in an ovenproof pan or casserole dish. Sear the meat cubes until browned all over. Remove from the heat.

Step: 6/8

Remove two-thirds of the meat from the pan. Add half the vegetables to the pan and season with salt and pepper.

Step: 7/8

Return one third of the reserved meat to the pan and spread the remaining vegetables on top. Season with salt and pepper.

Step: 8/8

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).