Put the coarsely chopped onions and root vegetables into the pot - yellow onion, red onion, garlic cloves, carrot, parsnip - along with the spices, bay leaf, black pepper.
Add the meat pieces, which you have browned slightly on a hot pan, to the pot.
Add water and/or red wine almost up to the top.
Simmer for one hour at 180 degrees, and then at 120 degrees.
Towards the end of simmering, add olives, rosemary, and salt. Note that the olives are salty.
The bell pepper pieces added at the end of simmering - green or red - give a tasty touch.
Adding chili is excellent for chili lovers.
