Boil 3/4 liters of water for two people, add the stock cube, the coarsely chopped carrot, onion, parsley (in bunches), bay leaf spice, peppercorns, then gently simmer the beef and veal in this broth for about 1 hour, add the chicken breast fillet and cook for another 5 minutes.
While the meat is cooking, cook the peperonata: heat the oil, sauté the finely chopped onion and the garlic cut into slices, then add the peppers cut into large pieces, sauté well, add the halved tomatoes, sauté together at low temperature with the lid closed for about 20 minutes, season sparingly with salt and season with pepper.
Serve with the sliced meat.
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