Cut meat into 3 cm pieces, finely dice bacon, peel onions, cut into slices.
Heat oil and bacon strongly in a large saucepan, brown meat in it, turn it to the other side more often. Add onions, let them brown lightly. Add wine, clear soup.
Peel garlic, dice and add. Also add bay leaf spice and thyme. Season with salt. Cover and cook until tender.
Peel carrots, cut into slices and cook for half an hour. Cut peppers into quarters, remove seeds, cut into strips and cook for the last 10 minutes.
Sprinkle parsley over the finished stew and season.
Serve with long grain rice or noodles.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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