* Cut all the meats into two to three centimeter cubes and fry them in order in a roasting pan in hot oil all around, remove and set aside.
* Clean, rinse and, if necessary, peel the vegetables, peel the onions. Divide everything into smaller cubes, mix well.
In a large saucepan (to which there is a tight-fitting lid) put the meat and vegetables in layers, starting with a layer of meat, then a layer of vegetable mixture and so on, seasoning each layer with salt, pepper and a tiny bit of crumbled thyme (or marjoram), pour the beef broth over and put the lid on. Bring to a simmer over low heat, simmering gently for one and a half to 120 minutes. Do not stir during this process.
* After cooking time, sprinkle with finely chopped parsley and bring to table hot.
Beef marrow slices is laid out.