3 potatoes
1 onion, chopped
6 carrots, sliced into 1/2 inch slices
1 1/2 cups water
1 teaspoon salt
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cloves garlic, crushed
2 teaspoons dried basil
2 teaspoons dried rosemary
Place potatoes in a resealable plastic bag. If using frozen, microwave the potatoes to thaw.
Heat oil in a large skillet over high heat. Saute the onion, carrots, water, salt, sage, thyme, rosemary, garlic and basil over medium heat for 5 minutes. Remove from heat. Chill in refrigerator.
Place the potatoes and chicken in a large stockpot. Bring to a boil, reduce heat to low, and simmer for 15 minutes.
Stir the beef, celery, onions, carrots and water into the pot. Bring to a boil and cook for 5 minutes. Stir in the salt, sage, thyme, rosemary and garlic.
Stir the bones into the pot, add water, tomato puree, beef bouillon, bouillon granules and wine. Bring to a boil, reduce heat, and simmer for 2 minutes.
Add the potatoes and chicken to the pot and stir in the chicken stock, tomato puree, bouillon, wine and bouillon. Bring to a boil, reduce heat, and simmer for 3 minutes. Transfer the pot into a 9x13 inch baking dish.
Cover the baking dish with a lid or aluminum foil. Cover tightly with aluminum foil to prevent sticking. Place the pot into the oven at 350 degrees F (175 degrees C). Bake in the preheated oven 8 to 10 minutes, until potatoes are slightly browned. Remove from oven and sprinkle with bread crumbs. Cover tightly with foil and bake for 10 minutes, until the potatoes are golden. Garnish with parsley, parsley florets, parsley salt, parsley flakes and parsley salt or lemon juice. Arrange the cabbage and carrots on top of the pot. Arrange the potatoes and carrots on top of the cabbage and carrots. Place the potatoes and carrots in a dish and cover with a towel. Cover with foil and refrigerate until serving.