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The Delicacies Department




450 g beef, cubed 
450 g pork, cubed 
2 carrots (peeled and cubed) 
Small turnip (peeled and cubed) 
Onion (peeled and chopped) 
Black pepper corns (ten to twenty) 
Bay leaf or two 
salt to taste 

Brown the meat in butter in a hot frying pan or a pot.
It is easiest to do it a little at a time.
Sauté the onion.
Place all ingredients in the pot.
Add enough water to cover.
Place lid on top and put in 150 degree celsius oven. Stir every now and then.

The stew is done when meat starts to fall apart. It takes at least three hours, but this stew can stay in the oven for hours. It is really very easy, just make sure the meat does not dry out. If there is too much water, you can place the pot without lid on hot stove and let some of the water evaporate. If you want more taste, feel free to add broth instead of water.

Serve with mashed potatoes and grated carrots.

Bar with lemons and strawberries.

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