25 grams of butter, 50 grams of lard, 25 grams of tomato sauce, 10 grams of flour, 3 to 4 peppers, 1 to 2 bay leaves, appropriate amount of salt, a little pepper and garlic.

Cooking 1. Peel the potatoes and cut them into orange wedges. Cut the carrots, onions, cauliflower, beans, tomatoes and mushrooms into small pieces. Mince the garlic and coriander. Cut the beef into small pieces. Sprinkle with salt, flour and pepper and marinate for a while.

2. Put lard in the frying pan and heat until it is 50% hot. Fry half of the carrots, onions, potatoes and coriander until golden brown and take them out. Fry the beef until it is dark red and take it out. Add water to the cauliflower, beans and peas.

Cooked.

3. Add water to the stew pot, add carrots, onions, bay leaves, peppercorns, and beef, and stew the beef until cooked.

4. Add oil, tomato sauce, carrots, onions, cooked beef, tomatoes, cauliflower, mushrooms, and minced garlic to the meat. Bring to a boil and adjust the taste. Add cooked cauliflower, beans, and asparagus, top with cream, and top.

Cover, place in the oven, bake until the jar is hot, then take it out.