This is a simple, delicious stew. It can be made à la fortune du pot, so meat proportions can vary according to what you have on hand. Estouffade means that all meats are smothered with herbs and tomatoes in a covered Doufeu. In this unexpected combination all the ingredients complement each other. Marinate the meats overnight before cooking.
You can prepare this dish a day or so ahead, since it always seems to taste better when reheated. It also freezes superbly. Serve with Pâtes aux Oeufs, Pâtes à la Verdure, Gnocchis, Févettes à la Verdure, or Céleri Paysanne, along with a green salad (Boston lettuce, watercress, endive, or arugula) and a hearty red wine.
Put the beef and lamb in a large bowl, add the quartered onion, wine, olive oil, and bay leaves. Marinate overnight.
Drain the beef and lamb and spread them out on paper towels to dry. Sprinkle with flour.
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