Preheat the oven to 350°F (180°C).

Heat the butter and oil in a heavy skillet. When the foam subsides, add the meat and brown it well on all sides. Transfer the meat to a casserole equipped with a cover.

Add the sliced onion to the skillet (with more butter and oil if necessary) and cook over a moderate heat until soft and transparent. Scrape them into the casserole, add the flour and toss the ingredients lightly. Add salt, pepper and bay leaf.

Pour the stock into the skillet and boil it rapidly for 3 – 5 minutes, scraping into the liquid any browned bits of meat and onions clinging to the pan. Pour into the casserole.

Bring the casserole to a boil on top of the stove, cover it tightly and put in the lower third of the oven. Cook, lowering the oven heat if necessary, so that the sauce in the casserole barely simmers. In about 1 hours, the meat should be tender.

Remove the meat to a deep, heated dish and cover it lightly with foil.

With a large spoon, skim the fat from the liquid in the casserole and discard it. With a wire whisk, beat in the sour cream, a little at a time. Taste and season with salt and pepper, pour the finished sauce over the meat and reheat if necessary.

Heat the oil in large heavy saucepan (or in Dutch oven). Add the meat and fry it for 10 minutes, steering occasionally.

Add onion, carrot, turnip, bell pepper, squash, eggplant, potatoes and garlic to the meat and cover with water. Bring it to the boil and then simmer on low heat for 90 minutes. Do not mix vegetables while cooking!

Add fresh parsley and coriander then serving.