How to cook
Peel the potatoes and carrots. Cut them coarsely and put them in a large bowl. Add the mushrooms, shallots, tomato salsa, bay leaf, allspice, salt and 1 unpeeled head of garlic.
Pour in 3 tbsp oil, stir and transfer the products to a clay pot.
Pour in the water and wine over them.
Stir together the flour with the savory, paprika and pinch of salt.
Cut the meat, oil it lightly and roll the pieces in the mixture. Arrange them on top of the vegetables and close the clay pot tightly.
Put it in a cold oven, turn it up to 356°F (180 °C) and bake about 4 hours.