Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
Ingredients- 1 kg potato (s)
- 1 kg beef, lean
- 5 onion (s)
- 5 bell peppers, mixed
- 5 tablespoon oil
- Salt and pepper, black, freshly ground
- 500 ml tomato juice
- 2 large cans tomato (s)
- Tabasco
- 800 g corn, canned
- 600 g canned kidney beans
- 1 vegetable stock cube
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and dice into roughly 1 cm pieces. Dice the lean beef into roughly 1 cm pieces. Chop the onions and cut the bell peppers into pieces.
- Heat the oil to medium-high in a large roasting pan. Fry the beef in portions for 5 minutes until browned. Add the onions and fry for 2 minutes. Stir in the potatoes and cook for 2 minutes. Season with salt, pepper, Tabasco, and the crumbled stock cube. Deglaze the pan with the tomato juice and add the canned tomatoes.
- Reduce heat to medium and let the stew simmer for about 20 minutes. Add the pepper pieces, canned corn, and canned kidney beans, and cook for another 10 minutes.
- When the beef is tender, taste and season as needed. Serve.
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