Elaboration

• Preheat to medium heat the 11 in Saladmaster titanium sauce pan until, when pouring a few drops of water, they slide down the surface
• Lower to medium/low heat and add meat tacos and leave untouched until they move without forcing, brown all over and reserve
• Add the chopped onion and a good splash of olive oil, stir for a couple of minutes and add the leek, carrot and pepper, stir well and leave on medium/mild heat to poche about 15 minutes
• Add peas, mushrooms and cook 5 more minutes, stirring occasionally
• Add grated tomato, pepper berries, cloves, bay leaf and a sprig of fresh thyme (to taste), stir well, and cook everything together 7/8 minutes
• Pour brandy and red wine, rise to medium heat and keep on medium heat 4/5 minutes to allow alcohol to evaporate
• When the alcohol has evaporated, add the meat and meat broth
• Test the salt point, and add if necessary
• Lower to a low heat and keep uncovered for about 30 minutes, stirring occasionally
• At 30 minutes cover, go up to high heat until you click intensely the valve, lower to minimum heat, and cook about 50/60 minutes, test if the meat is at its point at 45 minutes to regulate the time and rectify salt if needed

Options:

• Like all stews and stews, it improves if you cook a day before eating
• Accompany it with mashed potatoes, chips or white rice
• Sprinkle chopped parsley before serving
• Serve hot