"Breton" stew

500 g mutton flesh

250 g bacon

10 heads of onions

6 sausages

5 tomatoes

2 garlic cloves

beans

greens savory, celery and parsley

black pepper

salt

Cut the bacon into cubes and fry until cytopenia fat and add the chopped meat, fry until Golden brown, add the chopped onion and cook for a few minutes.

Scald the tomatoes with boiling water, the skin to remove, remove the seeds, chop and add to the meat. Add spices, add the garlic and herbs, pour all the water so that the water completely covers the stew. Bring to boil, remove the foam and simmer for one hour on a slow fire.

Boil the beans in half an hour, slice the sausages and beans pieces, add to stew and simmer until tender beans.

Put stew in a ceramic dish, bake in a preheated 180 degree oven until Golden brown.