Cut the meat into cubes with a side approximately 2 cm and put them to boil for about 20 minutes in a saucepan with water. During this time, peel and chop the onion in large pieces, grated carrots and chopped garlic finely. Subtract Drain meat and broth to use it later. In a deep pan pour the olive oil, the butter and add the onions and meat. Pour 1 cup the broth does not stick. Stew for a few minutes and add the garlic, carrot, bay leaf, red and black pepper and savory. Stir and add the tomato juice and remaining broth, sandwiching and leave to simmer on low heat until completely soft onions and meat. 10 minutes before removing from heat salting to taste and add dissolved in a glass of water to flour to thicken.