This German dish must be one of easiest-ever stews to prepare and the three different kinds of meat give it a pleasant and unusual flavour. Serve the stew with boiled new potatoes and fresh spinach or grilled tomatoes.
1 lb. stewing beef, cubed
1 lb. shoulder of lamb, trimmed of excess fat and cubed
1 lb. shoulder of pork, trimmed of excess fat and cubed
2 teaspoons salt
1 teaspoon black pepper
1 head of celery, trimmed and cut into
2 large onions, quartered
3 bay leaves
12 pints beef stock
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Put the meat in a large, flameproof casserole. Add the salt, pepper, celery, onions and bay leaves and pour over the stock. If the liquid does not cover the meat, add enough boiling water to cover. Place the casserole over moderate heat and bring the liquid to the boil. Remove the casserole from the heat, cover and place in the oven. Cook for 2 to 2 hours or until the meat is tender. Remove the lid from the casserole and cook for a further, 30 minutes so that some of the liquid evaporates.
Remove the casserole from the oven and remove and discard the bay leaves. Serve the stew at once, straight from the casserole.