INGREDIENTS

• 2 tbsp.(30 ml) butter


• 1 piece of beef with about 2 lb (900 g) bone


• 4 1/2 "(1 cm) thick pork chops


• 4 sliced ​​onions


• 2 tbsp. (10 ml) salt


• 1 aromatic bouquet


• 1 turnip cut into quarters of 1 1/2 inch (4 cm) slices


• 10 brushed carrots cut in 2 or 3 sections


• Salt


• Grilled pepper


• 1 medium cabbage cut into 1 1/2 inch (4 cm) slices


• 8 new potatoes cut in half


• 1 1/2 pound (675 g) yellow beans, hulled, tied into ten bundles with sewing thread

* Aromatic bouquet

• 3 bay leaves


• 10 crushed juniper berries


• 4 branches of parsley


• 3 cloves garlic unpeeled crushed


• 1/2 c. (2 mL) dried thyme

PREPARATION

• Melt the butter in a large saucepan and sear the meat until it is very well colored.


• Add the onions and sear for 2 minutes.


• Cover meat approximately 1 inch (2 cm) with water.


• Add salt and aromatic bouquet, cover and bring to a boil.


• Reduce heat and simmer for about 1 hour.


• Add turnip and carrots, season if necessary, cover and cook for 30 minutes.


• Make sure the fluid level is always 1 inch (2 cm) above the meats.


• Add cabbage and potatoes, cover and cook for 30 minutes.


• Add the bean fagots and cook for about 30 minutes.


• Remove the aromatic bouquet and serve.