How to cook
Cut the meat into chunks, the onions into slices, the carrots into wheels and stew them in the oil.
Successively add the julienned bell peppers, the divided into florets cauliflower, blanched green beans, diced parsnips. Stew the vegetables to soften, sprinkle with paprika and pour in 1 cup hot water. Stir.
Cover the casserole with the peeled and sliced tomatoes, sprinkle with parsley and let it simmer on low heat or bake in a moderate oven.