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1
Heat butter and oil in a casserole dish or large heavy-based saucepan over medium-high heat.
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2
Cook meat in 2 or 3 batches (meat browns better if it is spread out in the pan, otherwise it starts to braise), stirring occasionally until browned, about 1 minute on each side, removing each batch to the side as it is done.
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3
Add the bacon and cook until crisp, about 3 minutes.
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4
Remove to a different plate than the meat.
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5
Leave drippings in the pan.
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6
Lower heat to medium if things start to get a little darkened too quickly.
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7
Sprinkle flour into drippings and stir to combine.
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8
Remove the pan from the heat and layer half the vegetables in order - potato, carrot, onion, leek, cabbage - then half the bacon.
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9
Arrange the all meat over the bacon, and then repeat the vegetable layers, and finish with the remaining bacon.
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10
Pour in enough of the stock to just cover, then bring to the boil over high heat.
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11
Reduce heat, cover, and simmer gently for about 90 minutes, or until the meat is very tender and the liquid is slightly reduced.
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12
Season well, and serve sprinkled with parsley (or parsley/mint).
