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🍲 Hearty Stew with Green Beans and Beef

321 kcal · 30 min · 4 servings

Ingredients

• 300 g potatoes
• 400 g beef (from the shoulder)
• 2 onions
• 3 tbsp oil
• 2 tsp paprika powder (hot)
• 1 tsp paprika powder (sweet)
• 1 pinch cayenne pepper
• salt
• pepper (from the mill)
• 1 tbsp tomato paste
• 2 sprigs thyme
• 2 tsp dried marjoram
• 300 g green beans
• 1 red bell pepper

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small, bite-sized cubes.
3. 3. Cut the meat into small pieces as well.
4. 4. Peel the onions and chop them roughly.
5. 5. Heat oil in a casserole pot.
6. 6. Sear the meat on all sides.
7. 7. Add the chopped onions to the meat.
8. 8. Sauté the onions briefly.
9. 9. Add the peppers and cayenne pepper.
10. 10. Pour a cup of water into the pot.
11. 11. Stir in the tomato paste.
12. 12. Add the potatoes to the pot.
13. 13. Add thyme and marjoram.
14. 14. Season the dish with salt and pepper.
15. 15. Cover the pot.
16. 16. Simmer the stew for 30 minutes over low heat.
17. 17. Stir the stew occasionally.
18. 18. Add a little water if necessary.
19. 19. Wash the green beans.
20. 20. Remove the ends and strings of the beans.
21. 21. Cut the beans into pieces about 5 centimeters long.
22. 22. Bring salted water to a boil.
23. 23. Boil the beans for 5 minutes in the boiling water.
24. 24. Shock the beans with cold water.
25. 25. Drain the beans.
26. 26. Wash the bell pepper.
27. 27. Remove the core of the bell pepper.
28. 28. Cut the bell pepper into strips.
29. 29. Add the pepper strips and the beans to the pot.
30. 30. Continue cooking the dish for about 7 more minutes.
31. 31. Taste the stew one last time before serving.
32. 32. Remove the sprigs of thyme.

Nutrition per serving

• kcal: 321
• Protein: 24 g · Fett/Fat: 17 g · Carbs: 19 g