Provence Star stew, pork baked in mayonnaise

I cook the Stars of Provence stew, baked in mayonnaise, mainly at the end of summer, when I don't really want fresh vegetables anymore, but the counters are still full of them. First of all, I cut tomatoes, potatoes, meat and sweet peppers into cubes. Then I mix mayonnaise with a small amount of water. After all this, I put the stew in a mold or on a deep baking sheet. Next, I add a mixture of mayonnaise with water, salt and pepper and sprinkle with onion greens. In the end, I put it in the oven for 40 minutes at a temperature of 180 C, and serve it to the table with cold tomato juice. I heard the culinary recipe of the "Stars of Provence" stew baked in mayonnaise in a culinary radio program dedicated to the city of Marseille in 1995, and since then I have been enjoying the exquisite taste and amazing simplicity of cooking this food. The culinary recipe of the "Stars of Provence" stew baked in mayonnaise will delight fans of traditional peasant French dishes, but it will also be very interesting to anyone who prefers a meat-rich diet. The food is great for both a family celebration and a Sunday lunch.