Rinse meat, pat dry and cut into cubes. Peel shallots and finely chop. Heat butter and oil, cook meat portions and add shallots. Halve peppers, remove seeds and ribs and dice. Rinse zucchini, cut off ends and cut into thick slices. Peel carrots and cut into small pieces.
Add vegetables to meat and cook for 5 minutes. Pour in vegetable stock, cover and cook for 40–50 minutes. Pluck mint and oregano leaves from stems. Season with salt and pepper, sprinkle with herbs, and serve.