🍽️ Hearty Beef Stew with Potatoes, Peppers, and Tomatoes

Name: Hearty Beef Stew with Potatoes, Peppers, and Tomatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g onions; 2 garlic cloves; 700 g beef (from the shoulder, kitchen-ready); vegetable oil; sweet paprika powder; salt; pepper (from the mill); 1 tbsp tomato paste; 150 ml dry red wine; 400 g chopped tomatoes (can); 400 ml beef stock; 400 g waxy potatoes; 1.5 red bell peppers; 1 bay leaf; 3 peppercorns; 1 pinch ground cumin; 1 pinch ground cinnamon; 1 pinch ground chili peppers; 2 tbsp fresh chopped parsley

600 kcal · 30 min · 4 servings

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Ingredients

400 g onions
2 garlic cloves
700 g beef (from the shoulder, kitchen-ready)
vegetable oil
sweet paprika powder
salt
pepper (from the mill)
1 tbsp tomato paste
150 ml dry red wine
400 g chopped tomatoes (can)
400 ml beef stock
400 g waxy potatoes
1.5 red bell peppers
1 bay leaf
3 peppercorns
1 pinch ground cumin
1 pinch ground cinnamon
1 pinch ground chili peppers
2 tbsp fresh chopped parsley

Instructions

1. Peel the onions and garlic. Chop both ingredients very finely.
2. Rinse the meat under running water. Pat it dry with a kitchen towel. Cut the meat into bite-sized cubes.
3. Heat 2 tablespoons of oil in a large pot.
4. Fry the meat in batches until browned on all sides. Remove the meat from the pot and set it aside.
5. Dust the meat with paprika powder. Season with salt and pepper. Keep the seasoned meat ready.
6. Add the chopped onions and garlic to the frying fat in the pot. Sauté them briefly.
7. Stir the tomato paste into the onion mixture.
8. Deglaze the mixture with the wine. Stir well.
9. Return the prepared meat to the pot.
10. Add the tomatoes and the meat stock to the pot.
11. Simmer the goulash over medium heat for about 1 hour and 30 minutes.
12. Peel the potatoes. Rinse them under running water.
13. Cut the potatoes into coarse chunks.
14. Wash the peppers.
15. Halve the peppers. Remove the seeds and the white inner membranes.
16. Cut the peppers into small cubes.
17. After 1 hour and 30 minutes of cooking time, add the potatoes and peppers to the goulash.
18. Season the dish to taste with additional spices if needed.
19. Mix everything well together.
20. Pour in a little more meat stock if the sauce becomes too thick.
21. Taste the finished dish with salt and pepper.
22. Finely chop fresh parsley.
23. Sprinkle the goulash with the parsley. Serve it hot.

Nutrition per serving

kcal: 600
Protein: 40 g · Fett/Fat: 33 g · Carbs: 29 g