Summary

Ingredients

• 1 medium onion (s)
• 2 tablespoon olive oil or other oil
• 400 g minced meat, mixed (minced meat)
• 2 cloves garlic
• 4 large potato (s)
• 1 large can / s tomatoes, chunky or pureed
• 500 ml beef broth or vegetable broth
• 4 medium carrot (s)
• 1 medium pepper (s), red or other color
• 1 leek
• 1 tablespoon herbs, mixed, possibly dried
• Herbal salt and pepper

Print Recipe Pin Recipe

Instructions

1. Dice the peeled onion and lightly roast in olive oil in a larger saucepan, add the minced meat and fry until crumbly. Cut the peeled potatoes into small cubes, put them in the pot and pour the broth and canned tomatoes on top - the potatoes and later the vegetables should always be lightly covered - otherwise refill the broth. Add the pressed garlic, plenty of ground pepper and herbs (e.g. mixed dried marjoram, thyme, oregano) and let it simmer.
2. In the meantime, first cut the carrots into thin slices and add them to the saucepan after about 15 minutes. Cut the pepper into small cubes or strips and cut the cleaned leek (I like to use the pre-cleaned one) into slices and add after another 10 minutes and simmer for about 10 minutes.
3. Season the stew well with herbal salt and serve sprinkled with parsley.
4. The cooking time depends a little on the size of the potato and vegetable pieces and how crispy you like them.
5. Tip: If you want, you can replace one or the other vegetable with corn, peas or broccoli florets or add some of them and use less of the other vegetables.