How to make
Cut the meat into tiny cubes and braise them in the heated oil. Add the finely chopped onions, braise until softened and add the spices.
Once the products soften a bit, transfer them to a clay pot, add the asparagus (braised until softened in butter beforehand) and the cleaned garlic.
Put in the cut into strips bacon, pour on the broth to cover the products and cook about 140 min. at 300°F (150 °C). Serve with fresh salad.
Also try: French veal stew, Village-Style Chicken Stew, Stew with zucchini, potatoes and peas, Stew with mushrooms and sausage, mushroom stew, parsley stew, mussel stew, lamb stew.
