INTERNATIONAL FOODS

4 dried eggplants 4 green bell peppers 0,88 lbs ground beef 0,22 lbs of rice 2 onions (very finely chopped) 1 bunch of parsley (very finely chopped) 8-10 green onions (very finely chopped) 3 tomatoes (peeled and finely chopped) 1.5 tablespoons of chili paste 1 tablespoon chili pepper 2 teaspoons of sumac 1 teaspoon of olive oil rock salt Black pepper Boil the dried aubergines and peppers. Take tomatoes, onions, parsley and green onions in a bowl and add salt, black pepper, chili flakes and sumac syrup. After adding the minced meat, tomato paste and rice, mix it by blending it without crushing it. Fill the boiled dry aubergines and peppers with a small amount of the mixture. To prevent the stuffing on the bottom of the pot from burning, first place some worn or torn unused dried aubergines and peppers on the bottom of the pot. After this process is done, place the stuffed in the pot and add enough water on it. Start cooking by adding olive oil and sumac syrup. When the water starts to b

600 ml cream 0,67 LBS dark chocolate (70% cocoa and in small pieces)) 0,34 LBS  milk chocolate (in small pieces)1 teaspoon hot chili flakes For the black mulberry sherbet 2 cups black mulberry (Frozen) 1/2 cup of white wine 1.5 tablespoons of sugar For the baklava crust Baklava pastry 1/2 cup of water 1/2 cup of sugar 1 teaspoon of butter 2 tablespoons Pistachios (Cracked) Put 0,88 LBS of cream and chili peppers in the pot and heat until steam comes out, then close the lid and leave to infuse. Strain the heated cream and add the chocolates and mix by whisking. Take 0,44 LBS  of cream in a bowl and whisk it until fluffy with the help of a mixer, spread it into the chocolate mixture with the help of a spatula and leave it to cool in the refrigerator. For the black mulberry sherbet, put the frozen black mulberry, sugar and wine in a saucepan and boil for 5 minutes until the alcohol of the wine evaporates, then take it off the stove and let it cool. (You can use the sherbet as you wish, by

1 bonito (4 fillets and bone removed) 1 tomato 1 onion 1 green chili pepper 1 large potato 1 full tablespoon of butter Basil (finely chopped) Coriander (finely chopped) 1/2 bunch of parsley (stems removed and finely chopped) 2 cloves of garlic (finely chopped) 1/2 teaspoon of olive oil Salt Black pepper 2 skewers Cut the tomato into 6 and remove the seeds. Divide the onion into 6 and remove only the last 3 layers. Divide the bell pepper into 6 equal parts. Wrap the potato in aluminum foil and bake in a preheated 358 degree oven for about 2.5 hours. Take the desired amount of basil, coriander and parsley in a bowl, add the garlic and mix by adding olive oil. Finish the sauce by adding salt and pepper last. Roll the bonito into bottles, add 1 pepper, onion and tomato after each acorn. Repeat this process one more time, with two fillets of bonito on a skewer. Take the inside of the cooked potato, mash it with a fork , melt 1 tablespoon of butter on it and add salt. Fry the potatoes in a p

1 cup sugar grenadine syrup 1 cl lemon juice 1 cl vodka 4 cl gin soda  Shake the ingredients with a few ices, except soda, and transfer them to the glass, add soda and serve.  you can use lemon slice and cocktail cherry for garnish. ENJOY YOUR MEAL

2 cl bacardi 1 cl of cointrau 1 cl blue curacao 6 cl apple juice 0.5 cl lemon juice Transfer the ingredients to the glass one by one, mix them lightly, add a few pieces of ice, garnish with a lemon slice and mint leaves and serve. ENJOY YOUR MEAL

Jocón de pollo is a traditional Guatemalan dish hailing from Huehuetenango. The dish is made with a combination of chicken pieces, pumpkin and sesame seeds, tomatillos, cilantro, onions, chili peppers, and corn tortillas that are chopped, soaked in water, and drained. The dish is heavily influenced by Mayan culture and it's very popular with the Mayan population. This chicken stew in a green sauce made with cilantro and tomatillos that's thickened with sesame and pumpkin seeds and tortillas is usually served with rice and avocado slices on the side. ENJOY YOUR MEAL

Seswaa, also known as  chotlho , is Botswana's national dish consisting of meat on the bone (usually beef) that's slow-cooked in salted water. Once the meat has been cooked, it is pounded with large wooden pestles, then served over pap. Seswaa is usually prepared by men due to the physical extortion during the preparation process, since the meat is cooked in traditional, three-legged pots (called  potjie ) over an open fire. Lamb or goat meat can be used instead of beef, although beef is the most popular option in Botswana. Seswaa is almost always served on special occasions, weddings, and during the country's celebration of the independence day. ENJOY YOUR MEAL

  Wicklow Blue  is a traditional Irish blue cheese produced by John and Bernie Hempenstall of Wicklow Farmhouse Cheese. This Brie-style cheese is made from cow's milk. It has a bloomy rind that hides a buttery and creamy texture. The aromas are mild and mushroomy, while the flavors are mild, creamy, and buttery. The paste is lined with blue mold. It's recommended to serve it on a cheeseboard or use it in salads. ENJOY YOUR MEAL

Jiggs dinner is a meat dish that is traditionally prepared on Sundays in Newfoundland and Labrador. It consists of salt beef, figgy duff, pease pudding, and various vegetables such as carrots, potatoes, cabbage, and turnips. The dish is often accompanied by butter, pickled beets, and cranberry sauce on the side. It is typically prepared for large groups of people, often resulting in lots of leftovers, which are then fried and made into a dish called  cabbage hash . Jiggs dinner is named after a popular cartoon character called Jiggs, whose favorite meal was corned beef and cabbage. ENJOY YOUR MEAL

1 drop of pomegranate syrup 2 drops Angostura Bitters 1 cl lemon juice 4 cl of orange juice 2 cl apricot brandy 2 cl Rum 4 Black Rum Put the ingredients together with 2-3 ice cubes as if mixing the cocktail. Shake well and pour into a glass half filled with crushed ice. Garnish with a slice of orange, a slice of pineapple, cherry and mint leaves. ENJOY YOUR MEAL

  Boerewors is a South African sausage that's shaped into a coil and must contain at least 90% meat, while the other 10% consists of spices (nutmeg, allspice, cloves, black pepper...) and other ingredients. The fat in the meat must not exceed 30%. The sausage must contain beef, but it can also have lamb, pork, or a combination of both, while offal or mechanically processed meat is forbidden. The name boerewors is derived from two words –  boer , which means  farmer , and  wors , which means  sausage . Boerewors is traditionally grilled on the  braai  (South African barbecue), and it's usually served with pap and  sous  (sauce).  ENJOY YOUR MEAL

Mandelmusslor are traditional cookies originating from Sweden. They're made with a combination of wheat flour, sugar, ground almonds, butter, and eggs. The ingredients are shaped into a smooth dough, and the dough is then pressed into fluted tart pans made of metal. The cookies are baked until they become golden brown, and once cooled, they're topped with a combination of yogurt, berries, and sugar, or a mix of whipped cream and fruit jam. Mandelmusslor cookies are traditionally prepared during the festive Christmas season in Sweden. ENJOY YOUR MEAL

Dominican food is a unique mixture of African, Spanish, and Taino Indian influences, without spiciness but with a lot of herbs and sauces. La bandera Dominicana (literally translated as   the Dominican Flag ) is one such dish and a staple of Dominican cuisine. Similar to many Latin dishes, it starts with stewed beans and white rice, with the addition of meat, either stewed or roasted. The rice used in the dish is usually long-grained, cooked until it gets tender and dry on the exterior. It is mandatory to create a bit of  concon  - a dry, golden and crispy layer of rice, slightly burnt on the bottom of the pan.  ENJOY YOUR MEAL

  Choritos con arroz is a traditional rice dish originating from Chile. The dish is usually made with a combination of rice, mussels, onions, carrots, bell peppers, butter, and salt. The onions, carrots, and bell peppers are chopped and sautéed in butter. Rice is added to the pan, and the mixture is stirred and cooked for a few minutes. Mussels are added to the pan, and the mixture is then covered with water and simmered over low heat. Once the rice is tender, and the mussels have opened up their shells, the dish is ready to be enjoyed, ideally with a fresh green salad on the side. ENJOY YOUR MEAL

Samke harra is a traditional Lebanese dish that means spicy fish when translated from Arabic. The dish is a specialty of El-Mina and it's usually prepared for special occasions. It consists of a baked fish that served with nuts and a sauce made from tahini, garlic, lemon juice, and spices such as coriander, cumin, chili pepper flakes, and cardamom. It's recommended to use snapper fish for samke harra, which is served warm or at room temperature. ENJOY YOUR MEAL

Gin Martini Bianco Lavender Syrup Raspberry Puree Sweet Sour Mixture Add all the ingredients to the shaker and shake. ENJOY YOUR MEAL

Prahok   is a Cambodian fish paste that is typically used as a condiment. It is made from river fish that is cleaned, crushed into a mush, dried in the sun, then placed into jars to ferment with salt for at least three weeks. The result is a grey fish paste with a pungent aroma which is often used as a source of protein among the poorer families. In Cambodia, one of the most popular ways to consume prahok is as a dipping sauce with grilled beef, but it is also often used in soups, sauces, or paired with rice and vegetables. ENJOY YOUR MEAL

Poronkäristys is the traditional dish of Sámi people in Finland, Norway and Sweden, prepared by sauteing reindeer meat. The dish originates from the Arctic Lapland where the semi-nomadic, indigenous people called Sámi have been herding reindeer's for a very long time. Thin slices of reindeer meat are usually sauteed in butter, with or without onions, and slowly simmered in beer or stock until they develop a tender and succulent texture. The most common and traditional accompaniments for the dish include creamy mashed potatoes and lingonberry jam, but it can also be accompanied by pasta or rice.  ENJOY YOUR MEAL

  It is enough to read this combination of ingredients to make a gourmet salivate: buckwheat and starch noodles placed into a cool beef broth accompanied by pickled radish, slices of hard-boiled eggs, and Korean pear, all of the ingredients seasoned with mustard and vinegar. That's naengmyeon, a cold noodle soup and a favorite summertime treat in Korea. In the past, the dish was typically consumed during winter with radish kimchi, obtained from the pots buried in the yard where kimchi was left to ferment. Buckwheat noodles originate from North Korea, since it was the main production center of buckwheat, but after the Korean War, the dish became popular throughout the country and was consumed regardless of the season. According to local customs (and a bit of superstition), these long noodles should be consumed without cutting, as they are a symbol of good health and longevity. More than just a flavorful dish, naengmyeon is a cultural and gastronomical bridge between two divided Kore

  Mughlai biryani is a variety of Indian biryani that is believed to have been savored by the Mughal Emperors in the past. The dish is made with flavored rice, chunks of spiced and browned meat (usually lamb), fried onions, sultanas, and dry fruits such as almonds, which are layered in a pot, and then cooked together, yielding a highly-aromatic specialty said to be fit for a king. A large amount of aromatic spices such as saffron, nutmeg, cardamom, cumin, and cinnamon contributes to the rich and intense flavor of the biryani, making it perfect for festive occasions and religious events such as Eid. Mughlai biryani is typically consumed warm, either on its own or complemented by raita on the side. ENJOY YOUR MEAL

Black pepper (1 Wiping Teaspoon) Salt (1 Teaspoon) Lemon (0.5 Pieces) Green zucchini (3 pieces) Olive oil (4 Tablespoons) Shrimp (10 units) Let's peel the shrimps and soak them in water. Cut the zucchini into thin long strips with the help of a peeler without peeling the skin. Let's heat the olive oil in a pan and saute the zucchini for 5 minutes. Let's sauté the peeled shrimps in olive oil in a separate pan. Let's combine shrimp and zucchini. Add salt, pepper and lemon juice. ENJOY YOUR MEAL

1 packet of tagliatelle pasta 0,66 lbs pumpkin 2 pieces of nutmeg 2 spoonful butter 2 cloves of garlic 7 sprigs of fresh thyme 1 bowl of grated cheddar 1 box of cream 1 glass of water 1 pinch of black pepper 1 pinch of salt 2 mini zucchini (for presentation) Let's cut the pumpkins into small pieces. Let's put the butter in a pan and when it melts, add the pumpkins, garlic and fresh thyme and fry them. Let's add a glass of water when it is roasted and cook it until it becomes soft. Let's boil our pasta and set it aside. Let's take the thyme out of the softened pumpkins and pass them through the blender. Let's put our cream in the pan and heat it, put our pumpkin puree, black pepper, salt, cheddar grated and nutmeg into it, mix it and bring it together with our pasta. Let's serve it inside our carved pumpkins. ENJOY YOUR MEAL  

5 cl rum 1 cl orange liqueur 2 cl mint liqueur 4 cl lemon juice 1 glass of sugar syrup After mixing the ingredients in a shaker with plenty of ice, transfer them to the glass. You can also use mint leaves and chopped lemon as a garnish. ENJOY YOUR MEAL

0,44 lbs quinoa 1 fennel 0,22 lbs shelled peas 1 cucumber 10 radishes 2 yellow lemon 3 sprigs fresh mint olive oil salt and pepper   Cook quinoa according to package directions. Refresh under cold water and drain. Shell the peas and cook them for 5 minutes in boiling water, refresh immediately under cold water. Finely chop the fennel and radishes, cut the feta into cubes and add to the peas. Mix all the ingredients and season with lemon juice and olive oil. Add the chopped mint. Adjust the seasoning with salt and pepper. ENJOY YOUR MEAL

0,88 lbs sweet potato 0,34 lbs flour 1 packet baking powder 2 egg 15 cl animal or vegetable milk, oats for me 0,066 lbs  margarine or butter, melted 0,11 lbs grated cheddar salt and pepper garlic powder olive oil   Peel the sweet potatoes and cut them into large cubes. Cook in plenty of salted boiling water until tender. Drain well, pat dry then mash with a fork.  Put the flour and yeast in a bowl, dig a well and add the beaten eggs, milk and melted butter. Mix well. Add the mashed sweet potatoes, salt and pepper and season to taste. Add the cheddar, mix and leave to stand for 30 minutes. Bake in a greased waffle iron. Be careful, cook long enough for the outside of the waffles to be crisp and the inside to be tender. ENJOY YOUR MEAL

0,10 lbs quinoa 25 cl of almond milk 3 tbsp. maple syrup 1 C. cinnamon 1 banana 2 tbsp. almonds 1 C. tablespoon coconut flakes 1 C. sesame seeds Thoroughly rinse 0,10 lbs of quinoa in lukewarm water. Pour it into a saucepan with 25 cl of almond milk, 3 tbsp. maple syrup and 1 tbsp. cinnamon. Cook over medium heat for about 20 minutes, stirring regularly. Remove from the heat and let stand for 5 minutes covered. Pour the quinoa porridge into a bowl, add 1 sliced ​​banana, 2 tbsp. crushed almonds, 1 tbsp. heaped tablespoon of coconut shavings and 1 tbsp. sesame seeds. ENJOY YOUR MEAL

Risotto al cavolfiore is a traditional Italian risotto made with cauliflower as the main ingredient. Other ingredients include risotto rice such as carnaroli or arborio, chicken or vegetable broth, white wine, garlic, parsley, butter, olive oil, salt, pepper, and grated cheese. The cauliflower is briefly roasted, cooked in broth, then mashed, which is added to risotto while it cooks. Once made, the dish is usually served with grated Parmigiano-Reggiano cheese. For an even nicer touch, the risotto can be topped with crunchy pieces of pancetta. ENJOY YOUR MEAL

1,1 lbs Mexican beans (Boiled) 1 medium onion (chopped) 3 cloves of garlic 1 capia pepper 0,022 lbs of oil 0,011 lbs celery stalks 0,011 lbs chicken bouillon 0,0022 lbs black pepper 0,0022 lbs cumin Take the onion in a pan, add the oil and fry for 5 minutes until it is cooked and pink. Then add the capia pepper and garlic and fry for another 2-3 minutes until the garlic flavor is released. Add the Mexican beans and seasonings, add water and let it boil. Cover the boiling soup, pass it through the mixer and serve it hot in serving bowls.

3,3-4,8 lbs beef brisket Salt and freshly ground black pepper 1 tablespoon of olive oil Oak wood chips or smoke generating apparatus from oak wood A tomato and vinegar-based sauce made especially for barbecue (optional) White bread, pickles and onions for serving By products: BBQ beans Coleslaw Potato salad Rub the beef brisket well with salt and pepper the night before. This will deepen the flavor of the meat. Set your barbecue or oven to about 248 degrees. Add the smoke from oak wood or oak wood to the barbecue or oven. Seal the meat over high heat (about 230 degrees) for 10-15 minutes. Then lower the heat and cook on low heat for about 6-8 hours. Meat should be cooked until soft and crispy. If you prefer to use barbecue sauce, rub it over the meat once or twice in the last hour. Let the meat rest after the cooking process is finished. This will keep the juices in it and the meat will taste better. Slice the rested meat and serve with white bread, pickles and onions. On the side, you

0,66 lbs ground pork 0,44 lbs chicken liver 2 tablespoons konjac or brandy 1 onion, chopped 2 cloves of garlic, crushed 2 tablespoons fresh parsley, chopped Salt and pepper 4 eggs 1,1 lbs of dough (for example, the dough for a simple pie made with wheat flour and water) 1 beaten egg yolk (for topping) Put the ground pork and chicken liver in a large bowl. Add the onion, garlic, parsley, salt and pepper. Mix the mixture well. Add the konjac or brandy to the mix and mix well. Beat the eggs in a separate bowl and add them to the mixture. Mix well so that the eggs bind the meat. Divide the dough in half and place one piece in a tart tin. Add the mixture to the dough. Open the other piece of dough and cover it over the mixture. Press the edges well and cut off the excess dough. Brush the beaten egg yolk on top. This will make the pie brown to a golden color. Set the oven to 358 degrees and bake the pie for about 1 hour. Cook until golden and hot inside. Allow the pie to cool completely afte

4 thinly sliced ​​sirloin steaks (about 1,1 lbs total) Salt and freshly ground black pepper 2 tablespoons of olive oil 3 cloves of garlic, chopped 1 teaspoon of thyme 1 large can (about 0,88 lbs) canned tomatoes, chopped 1/2 cup red wine (optional) 1/2 cup grated mozzarella cheese Pasta or bread for serving Season the beef slices with salt and pepper. Heat the olive oil in a large skillet. Fry the meat until lightly brown on both sides. Then set the meat aside in the pan. In the same pan, add the garlic and thyme, cook over low heat until the garlic turns lightly brown. Add the tomatoes and red wine (if using), and let the sauce simmer on low heat for 10-15 minutes. After the sauce is well mixed, put the meat slices back in the pan and coat the tomato sauce. Sprinkle the mozzarella cheese over the meat. Cover the pan and wait until the cheese melts. Once the cheese has melted, serve the pizzaiola immediately. You can optionally serve it with bread or pasta. This recipe is for a basic p

1 large chicken 0,66 lbs of ground beef 1 large onion, chopped 1 cup of rice 1 teaspoon turmeric 1/2 teaspoon saffron (optional) Salt and pepper 2 tablespoons butter or vegetable oil 2 cups chicken stock Boil the rice in a saucepan for 15-20 minutes, then drain and set aside. Heat the oil in a pan and add the chopped onion. Cook on low heat until the onions soften and change color. Add the minced meat to the pan and stir until fully cooked. Add the boiled rice, turmeric, saffron (if using), salt and pepper to the pan. Mix the mixture well and set it aside. Clean the chicken and wash the inside. Then stuff it with a mixture of rice and ground beef. Put the chicken in a large saucepan and add the chicken stock. Cover the pot and cook the chicken on low heat for about 1-2 hours. When the chicken is thoroughly cooked and golden, remove it from the pan and let it cool a bit. Cut the chicken into slices and serve hot. Optionally, you can serve it with fresh vegetables or yogurt. This recipe

2,2 lbs lamb (sleeve or shoulder piece) 4 cloves of garlic, crushed 1 large onion, chopped 2 tablespoons of fresh thyme 2 tablespoons of fresh rosemary Salt and pepper 2 tablespoons of olive oil 1 glass of red wine 2 cups mutton or chicken stock Marinate the lamb with salt, pepper, crushed garlic, thyme and rosemary. Leaving the meat in this marinade for a few hours or even overnight increases the flavor. Heat the olive oil in a large saucepan. Fry the meat on both sides, then set the meat aside. In the same pot, cook the onions on low heat, continue stirring until the onions soften. Add the red wine to the pot and boil for a few minutes. Add the lamb meat back to the pot. Add the mutton or chicken stock and cook on low heat for about 2 hours, until the meat is tender. Remove the meat to a plate and let it cool a bit. Then cut the meat into slices. Serve the lamb meat hot. Optionally, you can serve it with mashed potatoes, vegetables or rice. This recipe is for a basic Baranina dish, a

1 medium goose (about 6,6-8,8 lbs) 2 large onions, chopped 2 apples, chopped 1 cup chestnuts, boiled and chopped 0,22 lbs plums, pitted Salt and pepper 2 tablespoons of vegetable oil 1/2 cup of water 1/2 cup of white wine Preheat the oven to 358 degrees. Put the onions, apples, chestnuts and plums in a mixing bowl. Add salt and pepper and mix. Wash and dry the inside of the goose. Then fill it with a mixture of apples and chestnuts. Rub the outside of the goose with salt and pepper. Place on a baking tray and brush with vegetable oil. Put the goose in the oven and bake for about 2 hours. Brush the goose occasionally with water and white wine. Leave it in the oven until the goose turns golden and the stuffing inside is well cooked. Take the goose out of the oven and let it cool a bit. Then cut it into slices. Serve the goose hot. You can serve it with red cabbage, Brussels sprouts, potatoes or knödel. This is the recipe for a basic Weihnachtsgans dish, and you can adjust the ingredients

3,3 lbs of lamb (piece of rib or leg) 4 cloves of garlic, crushed Salt and pepper 1/4 cup olive oil 1 glass of white wine 1 sprig of rosemary 4 large potatoes, sliced Preheat the oven to 358 degrees. Place the lamb in a bowl. Sprinkle crushed garlic, salt and pepper on top and brush both sides with olive oil. Place the lamb on a baking tray and top with the white wine and rosemary sprigs. Add the sliced ​​potatoes around the lamb and brush all the ingredients with olive oil. You can sprinkle some salt on the potatoes. Place the baking tray in the oven and cook for about 2 hours, until the meat is golden brown and the potatoes are browned. During the cooking time, occasionally water the meat and potatoes in their own juice. Take the lamb out of the oven and let it cool a bit. Then cut the meat into slices. Serve the lamb and potatoes hot. You can optionally serve it with a green salad or a Spanish-style soup. ENJOY YOUR MEAL

1,76 LBS of lamb or veal, cubed 4 cloves of garlic, crushed 1 large onion, grated 1/2 cup of olive oil 1/2 cup lemon juice 1/2 cup of pomegranate syrup Salt and pepper 4 long metal or wooden skewers Mix the garlic, onion, olive oil, lemon juice, pomegranate syrup, salt and pepper in a large mixing bowl. Add the meat pieces to this mixture and make sure each piece is well marinated. Leave the meat in this marination for at least 2 hours, preferably overnight. Thread the meat onto skewers. Make sure to get an equal amount of meat in each bottle. Preheat the grill and cook the meat for 7-10 minutes on each side or until the inner temperature of the meat reaches 158°F. Remove the meat from the skewers and serve hot. It is usually served with basmati rice pilaf and fresh herbs or salad. ENJOY YOUR MEAL

For the meatballs: 1,1 lbs of ground beef (beef or lamb) 1/2 cup of rice 1 small onion, grated 2 tablespoons fresh parsley, finely chopped Salt and pepper For the Avgolemono sauce: 2 eggs juice of 2 lemons 1 teaspoon flour 1 teaspoon of salt For the soup: 33,80 oz of water 1 vegetable bouillon Salt and pepper Mix the ground beef, rice, grated onion, parsley, salt and pepper in a mixing bowl. Make small patties from this mixture. Boil water and vegetable bouillon in a large saucepan. Add the meatballs to the water and boil for about 20 minutes, until the meatballs are well cooked. Meanwhile, prepare the avgolemono sauce. Crack the eggs into a bowl and whisk well. Add the lemon juice, flour and salt and mix. Take some hot water from the soup and slowly add it to the avgolemono mixture, stirring constantly. This will allow the eggs to warm up slowly and the sauce to be smooth. Add the Avgolemono sauce to the soup and stir. Warm the soup but don't let it boil, as this can cut the sauce

1,76 lbs of beef, cubed 2 tablespoons of olive oil 2 large onions, chopped 3 carrots, chopped 4 cloves of garlic, chopped 1 glass of red wine 1 cup beef broth 1 can of tomatoes, chopped 2 sprigs of fresh thyme 2 sprigs of fresh rosemary Salt and pepper Heat the olive oil in a large saucepan. Add the meat and fry on both sides until brown. Remove the meat from the pot and set it aside. Add onions, carrots and garlic to the same pot and sauté until the vegetables are tender. Add the wine and stir, removing the tasty bits that form at the bottom of the pan. Add the beef broth, tomatoes, fresh thyme, fresh rosemary, salt and pepper and mix. Add the roast meat back to the pot. Close the lid and cook the dish on low heat for 2-3 hours, until the meat is completely tender. Serve the daube stew hot. You can serve it with bread or pasta on the side. ENJOY YOUR MEAL