Remove the skin from the onions and cut them into slices as narrow as possible. Remove the skin from the garlic and press it smooth. Rinse the kitchen herbs, shake dry and chop finely. Cut the meat into 3 cm cubes.
Heat the olive oil in a casserole and sauté the onions, add the meat and brown. Season with a little salt.
Add kitchen herbs and garlic and brown everything together. Add clear soup and red wine and bring to a boil, then simmer with the lid closed at low temperature for about half an hour.
In the meantime, rinse the turnips and cut them into eighths. Add the turnips, and continue to simmer the ragout with the lid closed for about 35 minutes. Stir from time to time. Season the ragout with salt and freshly ground pepper and serve.
Serve with baguette.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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