450 g beef, cubed (1 pound)
450 g pork, cubed (1 pound)
2 carrots (peeled and cubed)
Small swdish turnip (peeled and cubed)
Onion (peeled and chopped)
Black peppers (ten to twenty)
Bay leaf or two
salt to taste
(Butter)
(Water)

Brown the meat in butter in a hot frying pan or a pot (one of those stovetop-oven-proof). It is easiest to do it a little at a time. Saute the onion. Place all ingredients in the pot. Add enough water to cover. Place lid on top and put in 150 C oven. Stir every now and then.
The stew is done when meat starts to fall apart. It takes at least three hours, but this stew can stay in the oven for hours. It is really very forgiving, just make sure the meat does not dry. If there is too much water, you can place the pot without lid on hot stove and let some of the water evaporate. If you want more taste, feel free to add broth instead of water.
Serve with mashed potatoes and grated carrots.