← All recipes

🍲 Colorful Minced Meat and Vegetable Stew

400 kcal · 50 min · 4 servings

Ingredients

• 1 medium-sized onion(s)
• 2 tbsp olive oil (or other oil)
• 400 g minced meat, mixed (minced)
• 2 clove(s) garlic
• 4 large potato(es)
• 1 large can of tomatoes, chunky (or pureed)
• 500 ml beef broth (or vegetable broth)
• 4 medium-sized carrot(s)
• 1 medium-sized bell pepper(s), red (or other color)
• 1 stalk(s) leek
• 1 tbsp herbs, mixed (possibly dried)
• herb salt and pepper

Instructions

1. 1. Heat a large pot.
2. 2. Dice the peeled onion into small cubes.
3. 3. Add the onions to the pot with olive oil.
4. 4. Sauté the onions briefly.
5. 5. Add the minced meat to the pot.
6. 6. Fry the meat until crumbly.
7. 7. Cut the peeled potatoes into small cubes.
8. 8. Add the potatoes to the pot.
9. 9. Cover everything with broth.
10. 10. Add canned tomatoes.
11. 11. Ensure the potatoes are slightly covered with liquid.
12. 12. Add more broth if necessary.
13. 13. Add pressed garlic.
14. 14. Add plenty of ground pepper.
15. 15. Add herbs.
16. 16. Use a mix of dried marjoram, thyme, and oregano.
17. 17. Let the mixture simmer gently.
18. 18. Slice the carrots into thin rounds.
19. 19. Wait about 15 minutes.
20. 20. Add the carrots to the pot.
21. 21. Cut the bell pepper into small cubes or strips.
22. 22. Slice the cleaned leek.
23. 23. Wait another 10 minutes.
24. 24. Add the bell pepper and leek to the pot.
25. 25. Let the stew simmer for about 10 more minutes.
26. 26. Season the stew generously with herb salt.
27. 27. Sprinkle the stew with fresh parsley.
28. 28. Serve the stew.
29. 29. Pay attention to the size of the potato and vegetable pieces.
30. 30. Consider how firm you like it.
31. 31. Feel free to substitute some vegetables with corn, peas, or broccoli florets.
32. 32. Use less of the other vegetables accordingly.

Nutrition per serving

• kcal: 400
• Protein: 30 g · Fett/Fat: 20 g · Carbs: 30 g