How to make
You're going to need a clay pot for this stew.
Wash and chop the vegetables coarsely.
Cut the meat into coarse pieces, put them in the clay pot, arrange the veggies and spices on top of and around the meat, add a pinch of salt and oil.
Dilute the tomato paste in the wine and pour it with the broth to the other ingredients in the pot. Stir in order to season all of the ingredients.
Cap with the lid and bake in a 390°F (200 °C) oven for 30 min., then lower the heat to 320°F (160 °C) and simmer for 2 hours.
Finally, carefully remove the lid and crisp another 20 min.
