Georgian Stew
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g beef
- 8 medium potato (s)
- 200 g beans, reen
- 2 large carrot (s)
- 2 onions)
- 250 ml tomato juice
- 2 teaspoons tomato paste
- N / A parsley, chopped
- 1 clove garlic
- 1 bay leaf
- salt and pepper
- Cayenne pepper or chili powder
- some oil
- 1 red pepper (s)
- 500 ml meat stock, made from meat stock powder
Print Recipe
Pin Recipe Instructions
- Cut the meat into bite-sized pieces. Peel and dice the potatoes, clean and halve the green beans. Peel the carrots and cut into slices. Peel the onions and finely dice them. Peel and finely chop the garlic. Clean the peppers and cut into cubes.
- Briefly fry the meat in a little oil in a large saucepan. Add the potatoes, onions, garlic and carrots, fry briefly. Deglaze with the broth and add the bay leaf. Let everything simmer for about 30 minutes with the lid closed and over medium heat. Stir occasionally.
- Halfway through the cooking time, add the beans and peppers. Stir in tomato juice and pulp. Finally, season everything with salt, pepper, parsley and cayenne pepper or chili powder and remove the bay leaf.
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