Ingredients:

1-2kg meat (two preferably three fattier cuts of meat: mutton, beef, lamb, pork), cut into serving-sized pieces

Vegetables:
1 cabbage head (green) small, cut into 8-10 pieces
1-2 yellow onion(s) quartered
3-4 garlic cloves (whole) peeled
3 large carrots, scraped and diced
225g green or yellow beans cut into 3cm lengths
115g peas
3-4 large potatoes (Russet or yellow), peeled and diced
3-4 large tomatoes, blanched, peeled, and diced
2-3 bell peppers cut into chunks

Herbs and Seasonings:
1 teaspoon salt
1 teaspoon black peppercorns
3-4 strands of parsley, whole or about 15g chopped
1 teaspoon paprika
1-2 tablespoons stock powder or 1 bouillon cube, crushed

Optional Additional Ingredients:
100g okra (dry or fresh) if fresh, cut into rounds
1 courgette cut into chunks
1-2 small chillies diced
1 small aubergine, peeled, diced
few cauliflower and broccoli florets
100ml white wine instead of tomato sauce, combined with water
100-150g tomato sauce instead of white wine, combined with water
1-2 tbsp tomato purée
1 tbsp sugar if using tomato sauce
1-2 bay leaves

Method:

Choose a clay pot, a ceramic pot, a cast iron casserole (Dutch oven), or a regular cooking pan. Layer the ingredients into your pot one by one (keep the meat on the bottom). Add the seasonings in between. Top it off with water (or water + tomato sauce). Add just enough water to touch the vegetables on top, but not to cover them completely.

Cover the pot. If you don't have a lid, use parchment paper and twine, then tie the paper around the top of the pot. Don't lift the lid or parchment paper during cooking. The stew shouldn't be stirred.

Choose a cooking method based on your pot type. If cooking in a clay pot, ceramic pot, or a Dutch oven, transfer the pot to the oven. Cook at 180°C (180°C) for about 2-4 hours (3 is optimal). (You can even go lower with the temperature.) If cooking in a regular pot, cook it on the stovetop on low for 2-4 hours (3 is optimal). Don't remove the lid or parchment paper, and don't stir.

Serve warm.

Store leftovers by letting the stew cool down completely, then transfer to the fridge where it will keep for up to 3 days. The stew is best 1-2 days after it's made. Reheat on the stovetop, over low heat, for at least 15 minutes, (or until it's hot).

Otherwise, reheat based on your preferences. Add 120ml of water if necessary.

Freeze (it's not recommended) by letting the stew cool down completely, then transfer it to the freezer for up to 2 months.