Summary

Ingredients

• 2 kg minced meat, mixed
• 6 bell pepper (s)
• 6 carrot (s)
• 2 large cans corn
• 1 large can (s) chickpeas
• 1 leek stick (s)
• 2 packs tomatoes, strained, 500 ml each
• broth
• 1 tablespoon salt
• 1 tablespoon marjoram
• 1 tablespoon thyme
• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon sugar
• 1 tablespoon garlic granules
• 500 ml cream

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Instructions

1. Fry the mince in two portions and then put in a very large saucepan. We take a 10 liter pot.
2. Meanwhile, cut the carrots into small slices, halve the leek lengthways and cut into strips and dice the peppers.
3. Add the fresh vegetables and the tomato strains to the mince and pour in enough stock to cover everything well. Add all the spices and cook for at least 20 minutes.
4. Tip: If you want to prepare the stew for the next day, you can now refrigerate the pot overnight.
5. Before serving, add the chickpeas and corn, bring everything to a boil again and only then add the cream. Season again to taste and add salt if necessary.
6. 12 good eaters will be satisfied with this stew. I also serve baguette or ciabatta. So far, I haven`t seen anyone (not even a man) who creates more than two plates.