Cut the meat into portions and put it in a large crock to stew. Season with salt and spices to taste (pepper, cumin or other optional). Pour some of the oil in and arrange scrubbed and cut into wholesale vegetables on top.
The potatoes and mushrooms leave whole. Zucchini and eggplant, which must be pre-salted and washed, are cut into cubes and the carrots- into circles. Cut the tomatoes into slices and add them at the end. Add grapes and green herbs.
Add several chilies, pour the wine and remaining vegetable oil in and cover the casserole with aluminum foil. Put the lid on and put it to bake at 392°F (200 °C) for 3 hours.