Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. When the beef is tender, taste and season as needed. Serve.